This sauce may be prepared by either of the following recipes:
Slice 500g (1lb2oz) onions and blanch them well; drain thoroughly and stew in 50g (2oz) butter without colouring. Add 5dl (18fl oz or 2¼U.S. cups) thick Sauce Béchamel, apinch of salt, alittlewhite pepper and a good pinch of caster sugar; cover, place in the oven and allow to cook gently.
Pass through a fine sieve, reheat and finish the sauce with 80g (3oz) butter and 1dl (3½oz or ½U.S. cup) cream.
Slice 500g (1lb2oz) onions and blanch them well; drain thoroughly and place them immediately in a suitably-sized pan previously lined completely with thin slices of salt pork fat; add 120g (4oz) carolina rice, 7dl (1¼pt or 3U.S. cups) white Bouillon, apinch of salt, alittlewhite pepper, a good pinch of caster sugar and 25g (1oz) butter. Cover with a lid, bring to the boil and allow to cook gently in the oven. When cooked, pound the rice and onions in the mortar then pass through a sieve; reheat and finish with 80g (3oz) butter and 1dl (3½fl oz or ½U.S. cup) cream.