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Show French Ways of Conking Onions. A few receipts for serving the onion in dainty and palatable fashion are as fol lows: ---v. '? - ., Onions a" la CrenieV uke sonie smaiV, good shaped onions, boii them till tender in water and salt and strain them. Melt a lump of butter in a saucepan, throw the onions in, sprinkle them at once with a - mixture of flour, salt and pepper; then pour over them some fresh thick cream', stirriug eveuly till the whole is slightly thickened. Serve very hot at once. Onions Fareis Boil some large onions in plenty of water till tender, but quite firm; strain them and scoop out the middle very carefully, so as not to break them. Make a stuffing with bread crumbs slightly boiled in fat broth and the remains of chicken or veal chopped very fine, all well seasoned with salt, pepper and spice. Fili the onions with this mixture and brown them thoroughly in butter. Serve with or without rich gravy or white sauce. Onions en Puree Choose some white onions, scald them thoroughly in boiling water to diminish the strong taste; slice them, brown them slightly in butter and leave them to simmer just off the fire. When almost melted, press them through a fine sieve, mix the pulp in a saucepan with cream or good broth and a lump of sugar; stir over the fire until you have a puree of the usual consistency. Serve on fried toast or as a garniture to a suitable entree. |