Foundation for Cream Soups Recipe
1 qt. milk
1 tablespoon butter
1 teaspoon chopped onion
1 tablespoon Gold Medal flour
1 teaspoon salt
1/2 saltspoon white pepper
1 speck of cayenne
Scald milk with the onion. Melt butter, add Gold Medal flour and cook until frothy, but be careful not to let the butter brown; add 1 cup of the hot milk slowly and cook together until thickened. Return to the double boiler. Add seasonings. It is now ready to finish in any way.
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