Fried Onions with Fillets

Ingredients

• about an ounce of butter
• some of the slices from the centre of each onion
• sufficient brown sauce to keep moist
• a spoonful of stewed onions
• a few drops of meat glaze

Method

1. 1

   Cut the onions, reserve the largest rings for frying.

2. 2

   Dissolve butter in a frying pan, fry onions until golden.

3. 3

   Put in a stew-pan with brown sauce and simmer for 20 minutes.

4. 4

   Dredge fillets with flour, fry in butter.

5. 5

   Dip onion rings in flour, egg, then flour again, fry until golden.

6. 6

   Serve fillets with stewed onions and fried onion rings, sauce with demi-glace and meat glaze.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 14. The excerpt below is the record exactly as published.

some of the slices from the centre of each onion rather thicker than the rest ; divide the rings carefully, and reserve the largest for frying separately. Dissolve about an ounce of butter in a frying- 3<j THE EXHIEITION COOlvEllY J300K. pan, and fry the onions until of a golden colour. Put them in a small stew-pan with sufficient brown sauce to keep moist, and allow to simmer gently for about twenty minutes. Dredge the prepared fillets with a little flour, and fry in butter in a frying-pan. Dip the onion rings into flour, tlien into white of egg, and again into flour, place them in a frying basket, and fry a golden colour. Dish up the fillets, and put a spoonful of stewed onions on the centre of each. Ornament round the fillets with fried onion rings. Sauce over the fillets with demi-glace sauce, sprinkle Avith a few drops of meat glaze

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