Onion Purée


Put into cold water, with a pinch of salt, four good sized peeled and cut up onions, and bring them to the boil; take them up, strain them, and wash them in two or three cold waters, then cook them with half a pint of cream, half an ounce of butter, a tiny pinch of white pepper, and a pinch of salt, with a buttered paper on the top; leave them to cook on the side of the stove for half an hour, pass through the tammy or sieve, make quite hot in the bain marie, and use. This purée should be of the consistency of thick cream, and if necessary should be reduced in the sauté pan till of such thickness as would do for masking hot cutlets, &c. It is nice to serve with meat or vegetables.