8 fresh tomatoes, peeled and chopped
1 tbsp. minced onion
1 tbsp. chopped celery leaves
1 tsp. sugar
3 tbsp. butter
3 tbsp. flour
1 1/2 qts. of milk
1 lg. bay leaf
1 clove
4 to 6 sprigs parsley
2 egg yolks, beaten
2 tbsp. butter
Salt and pepper to taste
Garnish of chopped parsley and sour cream

Put the peeled and chopped tomatoes in a saucepan with the onion, celery leaves and sugar. Simmer for 20 to 25 minutes, stirring occasionally and then press through a fine strainer or a food mill. Put aside. Put the milk in a saucepan with the bay leaf, parsley and clove and heat almost to boiling point, stirring constantly (scald). Strain, cover tightly, and set aside. Blend 3 tbsp. butter and 3 tablespoon flour over a low flame, stirring constantly, then gradually adding the scalded milk. Cook, stirring until this mixture thickens and boils. Add the tomato mixture gradually to the thickened milk and bring to the boiling point again. Remove from heat and gradually add beaten egg yolks alternately with butter.