Fritot of Onions in Slices

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 (14)

for the fritot

large onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
greased paper ↝ Rice paper [Crackers, excludes saltines]
frying batter ↝ Turkey sticks, breaded, battered, fried [Poultry Products]
clean boiling fat
fried parsley ↝ Parsley, raw [Not included in a food category]

for the sauce

the liquor in which these were drawn ↝ Onions, raw [Vegetables and Vegetable Products]
the strained juice of one lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a tablespoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (16)

Peel and blanch some large onions.
Drain them and cut them in slices about one eighth to one quarter of an inch thick.
Place these in a sauté pan with a little warm butter, taking care to keep the slices perfect.
Season them with chopped parsley, pepper and salt.
Cover them with a greased paper.
Put them in a very moderate oven for about fifteen to twenty minutes.
Take them up separately with a palette knife.
Dip them into frying batter.
Drop into clean boiling fat and fry till a pretty golden colour.
Dish on a hot dish and garnish with fried parsley in the four corners of the dish.

For the sauce

Put the liquor in which these were drawn down into a stewpan.
Add to it the strained juice of one lemon, a tablespoonful of cream, two raw yolks of eggs.
Stir these all together in the bain marie till the sauce thickens.
Wring it through the tammy.
Add a little chopped parsley.
Pour over the onions and serve.

Original Text

Fritot of Onions in Slices.
(Fritot d’Oignons en Tranches.)

Peel and blanch some large onions, drain them and cut them in slices about one eighth to one quarter of an inch thick, place these in a sauté pan with a little warm butter, taking care to keep the slices perfect, season them with chopped parsley, pepper and salt, cover them with a greased paper, and put them in a very moderate oven for about fifteen to twenty minutes, then take them up separately with a palette knife and dip them into frying batter and drop into clean boiling fat and fry till a pretty golden colour; dish on a hot dish and garnish with fried parsley in the four corners of the dish. Put the liquor in which these were drawn down into a stewpan and add to it the strained juice of one lemon, a tablespoonful of cream, two raw yolks of eggs, and stir these all together in the bain marie till the sauce thickens, then wring it through the tammy, add a little chopped parsley, and pour over the onions and serve.

Notes

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