1 quart | 600ml good stock
1 tsp flour
¾ tsp butter
1 carrot
2 hard boiled eggs
1 onion
½ tsp grated cheese
salt and pepper to taste

When boiling the stock add the onion and carrot and a little salt. Put the butter in a small frying pen and when it is quite hot add the flour and fry till golden colour, stirring all the time so as not to burn. Then add a tsp of boiling hot stock and stir well, then another tsp and go on stirring till the flour is thinned out to rather a thin consistency. Add to the soup. Slice the whites of the hard boiled eggs and put in the soup tureen.

Mash the yolks well and add a pinch of flour, salt and pepper and also ½ tsp of grated cheese. Make into small balls, a little larger than a pea, and roll in a little flour and fry in deep fat. If this mixture is hard to mould, a tiny bit of butter or soup can be added. Fry till golden brown.

Cut 2 slices of stale bread into small squares and fry them to a golden brown.

Pour the soup into the tureen with sliced egg whites in. Lastly, add the yolk balls and fried bread. If a thicker soup is preferred, use more of the butter and flour. Thin strips of bacon can be added.