Clam Soup with Poached Eggs

Clam Soup with Poached Eggs
http://www.arcamax.com/news/chefjames/s-175986-240475
FoodReference.com
THE BOSTON COOKING-SCHOOL COOK BOOK
By Fannie Merritt Farmer (Boston, 1896)
1 quart clams
4 cups milk
1 slice onion
1/3 cup butter
1/3 cup flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
Few gratings nutmeg
Whites 2 eggs
Clean and pick over clams, using three-fourths cup cold water; reserve
liquor. Put aside soft part of clams; finely chop hard part, add to
liquor, bring gradually to boiling point, strain, then thicken with
butter and flour cooked together. Scald milk with onion, remove onion,
add milk and soft part of clams to stock; cook two minutes. Add
seasonings, and pour over whites of eggs beaten stiff.
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