Cut into small 1/8 inch squares two medium onions, fry them in butter
and add two dessert spoons flour and moisten with two quarts of broth,
adding bunch of parsley garnished with chervil, bay leaf and clove and
garlic. Season with a little salt, pepper and some meat extract, boil
for 20 minutes—then remove the bouquet—pour the soup over very thin
slices of bread placed in a metal soup tureen in intervening layers of
bread and cheese—Parmesan—finishing with the Parmesan and sprinkle a
little over the top of the soup. Bake in hot oven or boil ten minutes
and thicken with raw yolks of two eggs diluted in cream.