Small Fried Onions. (Petits Oignons frits.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

for cooking onions

small white onions that have been peeled ↝ Onions, white, raw [Vegetables and Vegetable Products]
cold water and a little salt ↝ Salt, table, iodized [Spices and Herbs]
two ounces of butter (for one quart of onions) ↝ Butter, stick, unsalted [Dairy and Egg Products]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a quarter of a pint of white stock

for coating onions

finely chopped parsley ↝ Parsley, raw [Not included in a food category]
fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
whole beaten up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for frying

clean boiling fat

for garnish

crisply fried parsley ↝ Parsley, raw [Not included in a food category]

for sauce

the liquor in which the onions were cooked ↝ Onions, green, cooked [Onions]
a gill of reduced Veloute sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (17)

Put some small white onions that have been peeled into a stewpan with cold water and a little salt, and bring them to the boil
Strain the onions
Put them into a clean stewpan to cook for one hour with two ounces of butter (for one quart of onions), the juice of a lemon, and a quarter of a pint of white stock
Cover the pan over and let them cook steadily on the side of the stove
Take up when tender
Roll them in finely chopped parsley
Roll them in fine flour
Roll them in whole beaten up egg
Place them in a frying basket
Fry them in clean boiling fat till a pretty golden colour
Dish up on a bed of crisply fried parsley
Serve at once, with the following sauce in a boat

Sauce

Take the liquor in which the onions were cooked
Mix it with a gill of reduced Veloute sauce
Boil up
Tammy (strain) the sauce
Use the sauce

Original Text

Small Fried Onions.
(Petits Oignons frits.)

Put some small white onions that have been peeled into a stewpan with cold water and a little salt, and bring them to the boil; then strain and put them into a clean stewpan to cook for one hour with two ounces of butter (for one quart of onions), the juice of a lemon, and a quarter of a pint of white stock, cover the pan over and let them cook steadily on the side of the stove; take up when tender, and roll them in finely chopped parsley, and then into fine flour and whole beaten up egg, and place them in a frying basket, and fry them in clean boiling fat till a pretty golden colour; dish up on a bed of crisply fried parsley, and serve at once, with the following sauce in a boat: Take the liquor in which the onions were cooked, and mix it with a gill of reduced Veloute sauce, boil up, tammy, and use.

These are also very good to serve as a garnish with rump steak or roast mutton.

Notes

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