[2183—GLAZED ONIONS]
For the preparation without colouration: Peel some small onions of equal size without grazing them. Set them to cook [655] ]in enough white consommé to almost cover them, and two oz. of butter per pint of consommé.
At the last moment roll them in their cooking-liquor, reduced to a glaze.
For the preparation with colouration: Cook the onions very gently in butter, with a pinch of powdered sugar, so that the cooking and the colouring may be effected together.
[2184—PURÉE D’OIGNONS, dite SOUBISE]
See No. [104], in the chapter on sauces.
[2185—SORREL (Oseille)]
Having shredded the sorrel and washed it in several waters, set it to cook gently in a little water. This done, thoroughly drain it on a sieve and mix it with a pale roux, consisting of two oz. of butter and one oz. of flour. Add one and one-quarter pints of consommé, salt, and a pinch of sugar to it, and braise it in the oven for two hours.
Then rub it through tammy; thicken it with the yolks of six eggs or three whole eggs beaten to a stiff froth and strained through a strainer. Heat, and finish with one-sixth pint of cream and five oz. of butter.
Dish in a timbale, and sprinkle with strong, veal stock.