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From: The Thorough Good Cook

Soups: 24. Onion Soup Maigre

Chop and fry in clarified butter a dozen large onions, two heads of celery, a large carrot, and a turnip. Pulp the roots through a tammy, and put them in two quarts of boiling water thickened with six ounces of butter kneaded up with potato flour and seasoned with mace and white pepper. The crumb of two penny rolls may be boiled in the water instead of the potato flour ; but it must then be strained. Add bread sippets fried, and thicken with the beaten yolks of four eggs.