Oignons au gratin

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Blanch the onions.
  2. Cool the onions.
  3. Divide the onions in quarters.
  4. Boil the onion quarters in milk and water until tender.
  5. Cut the boiled onions up as finely as possible.
  6. Moisten the finely cut onions with some of the liquid they were boiled in.
  7. Mash the onions.
  8. Mix the mashed onions well.
  9. Add a coffee-cupful of cream, or milk enriched with the yolk of an egg.
Original Text
THE ONION (Oignon) apart from its value in the stock-pot and stew-pan as a flavouring agent, can be made a good deal more of in vegetable cookery than custom seems to decree. This absence of development would seem somewhat strange,for whether plainly boiled, or stewed, onions rarely fail to please those who are fond of the them. These remarks are specially applicable to Spanish onions. A very presentable dish is :—oignons au gratin made in this way :—Blanch one pound of onions, cool, divide them in quarters and boil them in milk and water till tender; cut them up as finely as possible, moisten with some of the liquid they were boiled in, and mash them, mix well, adding a coffee-cupful of cream, or milk enriched with the yolk of an egg,
Notes
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