CookEat Recipe
Onion Sauce
Onion Sauce Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2570. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. Limites : Actual ingredient weights where unprinted, temperature measurements, finished texture, losses, yield and portions remain unmeasured; preserve the listed controls and historical quantities.
Method
Steps
Step 1
Halve TWO medium white onions and finely slice. Fry very slowly in ONE OUNCE butter TWELVE MINUTES WITHOUT BROWNING, stirring frequently. Add ONE OUNCE flour and stir while heating ONE MINUTE. Add ONE PINT hot milk, HALF teaspoon salt, ONE saltspoon cayenne and HALF saltspoon grated nutmeg. Whisk sharply ONE MINUTE, then boil THIRTY MINUTES, mixing frequently. Remove and use as required, retaining the finely sliced onion solids; actual finished output is unmeasured.
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