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2 lbs tender green onions
2 T butter
2 T flour
1/2 c light cream
1 t salt
1/8 t pepper
2 egg yolks

Remove about 2 inches of tops and boil onions for 10 minutes. Drain, reserving a cup of pot-liquor. Melt butter and add flour; blend into a smooth paste with the cup of pot-liquor. Add cream, salt and pepper. Arrange onions on hot platter; add cream sauce to beaten yolks of eggs and pour over vegetables. This is a very tasty spring dish. Serves 4 - 6.

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