Cream Onion Sauce

Ingredients

• a pint of onions
• enough milk to cover them
• a heaping tablespoonful of butter
• a palatable seasoning of salt
• a palatable seasoning of white pepper

Method

1. 1

   Peel and slice the onions, put them in a saucepan with enough milk to cover, and stew until tender.

2. 2

   Beat the onions to a pulp, add seasoning, sufficient milk to form a sauce of cream consistency, and butter.

3. 3

   Use this sauce with boiled chicken.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 188. The excerpt below is the record exactly as published.

cream onion sauce. A fowl boiled very gently for about four hours, or until it is tender, and sensed with cream onion sauce, makes an economical and palatable dish. The chicken or fowl may be boiled until nearly tender enough to serve, then taken from the broth, put into a saucepan with the onion sauce, and the cooking finished in this way. CREAM ONION SAUCE. Peel and slice a pint of onions, put them over the fire in a clean saucepan with enough milk to cover them, and stew them until tender ; when the onions are tender, beat them to a pulp with a fork, add to them a palatable seasoning of salt and white pepper ; add sufficient milk to form a sauce of the consistency of cream, and a heaping tablespoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.