Put half a pound of the best fresh butter into a stew-pan on the
fire, and let it boil till it has done making a noise; then have
ready twelve large onions peeled and cut small; throw them into
the butter, add a little salt, and stew them a quarter of an hour.
Then dredge in a little flour, and stir the whole very hard; and
in five minutes pour in a quart of boiling water, and some of the
upper crust of bread, cut small. Let the soup boil ten minutes
longer, stirring it often; and after you take it from the fire,
stir in the yolks of two beaten eggs, and serve it up immediately,
In France this soup is considered a fine restorative after any
unusual fatigue. Instead of butter, the onions may be boiled in
veal or chicken broth.