Purée Bretonne

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Time
Cook: 60 min Total: 60 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Blanch and parboil the onions for five minutes, then drain and chop them coarsely.
  2. Put the onions in a pan with 1oz. of butter or well clarified dripping, for six onions, and a good dust of sugar, with pepper and salt to taste.
  3. Stir this well till the onions are nicely and deeply coloured.
  4. Dredge on to it a tablespoonful of fine flour, and moisten it well with some good brown stock.
  5. Let this all simmer together till thoroughly cooked (about an hour or so).
  6. Rub it all through a sieve.
  7. Use stock according to the required density of the purée.
Original Text · last edited 4 days ago
— purée Bretonne.—Blanch and parboil the onions for five minutes, then drain and chop them coarsely, and put them on in a pan with 1oz. of butter or well clarified dripping, for six onions, and a good dust of sugar, with pepper and salt to taste; stir this well till the onions are nicely and deeply coloured, then dredge on to it a tablespoonful of fine flour, and moisten it well with some good brown stock. Let this all simmer together till thoroughly cooked (about an hour or so), then rub it all through a sieve. Use stock according to the required density of the purée.
Notes
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