Small Onions à la Bruxelles

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)
main ingredients
garnish
Instructions (11)
  1. Peel and blanch the small onions, and put them into a stewpan with half a pint of cream and two ounces of fat and lean raw ham or bacon cut up in little dice shapes.
  2. Well wash a crisp lettuce, and shred it finely, and sprinkle over it a little pepper and salt and a very slight dust of nutmeg.
  3. Place the shredded lettuce on the top of the onions.
  4. Put a well-buttered paper over the lettuce.
  5. Cover the pan with the lid, and let it simmer for about one hour.
  6. Add to it three raw yolks of eggs that have been mixed with a tablespoonful of white wine and four tablespoonfuls of Veloute sauce.
  7. Shake the pan about over the fire after adding the yolks.
  8. When the mixture has thickened, turn it out on to a hot dish.
  9. Brown the top with the salamander.
  10. Garnish it round with a border of plainly boiled spaghetti that is lightly sprinkled with grated Parmesan cheese.
  11. Serve very hot.
Original Text
Small Onions à la Bruxelles. (Petits Oignons à la Bruxelles.) Take two or three dozen small onions, peel and blanch them, and put them into a stewpan with half a pint of cream and two ounces of fat and lean raw ham or bacon cut up in little dice shapes; well wash a crisp lettuce, and shred it finely, and sprinkle over it a little pepper and salt and a very slight dust of nutmeg, and place it on the top of the onions, put a well-buttered paper over it, and cover the pan over with the lid, and let it simmer for about one hour, then add to it three raw yolks of eggs that have been mixed with a tablespoonful of white wine and four tablespoonfuls of Veloute sauce, shake the pan about over the fire after adding the yolks, and when the mixture has thickened, turn it out on to a hot dish, and brown the top with the salamander, and garnish it round with a border of plainly boiled spaghetti that is lightly sprinkled with grated Parmesan cheese, and serve very hot. Spaghetti is a kind of maccaroni.
Notes
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