French Receipt

Preparation info
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By Eliza Acton

Published 1845

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  • White part of onions, 2 lbs.: blanched 5 minutes.
  • Butter, 2 oz.:


Peel some fine white onions, and trim away all tough and discoloured parts; mince them small, and throw them into plenty of boiling water; when they have boiled quickly for five minutes drain them well in a sieve, then stew them very softly indeed in an ounce or two of fresh butter until they are