Fry the bacon gently in a heavy frying pan until all the fat runs out. Take the bacon from the pan, and drain it on kitchen paper. Gently fry the onions in the remaining fat, adding butter if necessary. Cook until the onions are soft, wilted, translucent and just beginning to brown. Remove from the heat, sprinkle on the flour and gradually stir in the cream or milk. Bring to the boil, stirring all the time, and cook for 5 minutes. Season with salt and pepper, and a little nutmeg. Stir in the beaten egg.
Roll out the pastry and use to line a
© 1995 Frances Bissell. All rights reserved.