Onion Puree a la Provencale
From How to cook vegetables, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 62. The excerpt below is the record exactly as published.
Onion Puree a la Provencale. Proceed the same as directed for Puree a la Soubise, only when it is reduced, add a liaison of 2 yolks of eggs to give the desired consistency to the puree. It is used to spread over par-cooked cutlets, fillets, tournedos, etc. White Onion Sauce. Peel and chop the onions
Cook this with the app: pantry check, scaling, and the assistant.