1 cup Velouté Sauce
½ cup cream or milk
Salt and pepper
Cover onions with boiling water, cook five minutes, drain, again cover with boiling water, and cook until soft; drain, and rub through a sieve. Add to sauce with cream. Season with salt and pepper. Serve with mutton, pork chops, or “hard-boiled” eggs.
Drawn Butter Sauce
⅓ cup butter
3 tablespoons flour
1½ cups hot water
½ teaspoon salt
⅛ teaspoon pepper