Soubise

• 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