1. Button Onions

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (1)
Instructions (2)
  1. Do not cut the onions too close at the crown, or they will tear and divide; blanch them, then skin them and blanch again; fry them in butter, and serve with half-glaze sauce.
  2. Fry in butter first and finish in a little stock.
Original Text
Onions. No. 1. Button Onions. For fillet of beef or nut of veal. Do not cut the onions too close at the crown, or they will tear and divide; blanch them, then skin them and blanch again; fry them in butter, and serve with half-glaze sauce. Button onion: (whole) are also good done this way to put in clear soup. Fry in butter first and finish in a little stock.
Notes
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