Essence of Onions for Broiled Pork

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

three onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a ladleful of blond of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

Instructions (2)

Cut three onions into slices, and fry them in a small stewpan with a little butter, pepper, and salt.
When they are of a light colour, moisten with a ladleful of blond of veal, reduce the essence by boiling to half its quantity, and strain it into a bain-marie for use.

Original Text

ESSENCE OF ONIONS FOR BROILED PORK.
CUT three onions into slices, and fry them in a small stewpan with a little butter, pepper, and salt; when they are of a light colour, moisten with a ladleful of blond of veal, reduce the essence by boiling to half its quantity, and strain it into a bain-marie for use.

Notes

—