Onion Sauté

Ingredients

• 1 quart white onions
• 1 teaspoonful sugar
• 1 teaspoonful salt
• 1 ounce butter
• 2 tablespoonf uls cream

Method

1. 1

   Peel onions, cover with boiling water, add sugar, and boil until nearly done.

2. 2

   Add salt, let stand, drain, return to the saucepan, add butter, toss, and serve with cream.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 341. The excerpt below is the record exactly as published.

1 ounce butter in a saucepan; add Ys tablespoonf ul flour, stir, and cook 3 minutes ; add Ys cupf al mushroom liquor, Ys cupful white broth, Yt teaspoonf ul beef extract, 1 even teaspoonful salt, Yi even teaspoonful white pepper, cook 2 minutes ; then add 12 canned mushrooms, cook slowly 15 minutes ; mix the yolk of 1 egg with Ys giU of cream, add it to the mush- rooms ; draw the saucepan to side of stove, not allowing it to boil, with the yolk ; add last Ys tablespoonful lemon juice. Have ready 6 patty cases (bouch6es), heat them in the oven, fill them with the mushrooms, and serve at once. (For Bouch6es see Jelly Tarts, in my book Desserts and Salads, recipe 711.) Mushrooms preserved in Water.— The fresh small button mushrooms are rubbed off with a piece of flannel and salt, washed in cold water, the ends of the stalks cut off, and the mushrooms dropped into cold water, to which some lemon juice has been added ; when all are cleaned take them out, place over the fire in a preserve kettle with enough water to cover, boil 5 minutes. Fill in small glass jars, screw tightly, set the jars in a vessel of cold water over the fire, and boil Yt hour ; then remove, and keep them in a cool place. VEGETABIiBS. 511 Mushroom 8aiit£. — Gat off the ends of the Btalk from iVa pint fresh button mushrooms, put them into a dish of water with a little lemon juice. Then take them out of the water, and place with 4 ounces butter in a saucepan over the fire ; add 1 even tablespoonf ul salt, 1 even teaspoonf ul white pepper, and the juice of 1 lemon ; cover, and stew slowly 20 minutes; add 1 tablespoonf ul flour, a little nutmeg, and gradually sufficient cream or milk to make the sauce of a proper consistence, and serve. Mushrooms in Spanish Sauce.— Cut nearly all the stalks away from 1 pint of small mushroom buttons, peel the tops, or rub them off with salt ; place in saucepan with y, pint Spanish sauce over the fire ; simmer slowly 20 minutes ; season with a little Cayenne pepper, nutmeg, and salt, and serve very hot. Mushrooms^ Stewed. — Drain off the liquor from 1 can of mushrooms, place the mushrooms with 2 ounces butter over the fire ; season with Ys teaspoonful salt, y^ teaspoonf ul pepper, and the juice of 1 lemon ; cover, and stew slowly y^ hour ; then add Yg table- spoonful fiour, shake the saucepan for a few minutes, add the mush- room liquor, Ys cupful cream, boil 5 minutes ; add Yt teaspoonful grated nutmeg, and serve over 6 slices of toast. Mushroom Catsup. — Clean 1 peck of full-grown mushrooms, put them in a stone jar with Ys pound salt sprinkled between them. Let stand for 3 hours, then break up with the hand, and put in a cool place for 3 days, stirring occasionally, washing well, to extract as much juice as possible. Then measure the quantity of liquor without straining and add to each quart y^ ounce of Cayenne pep- per, Yt ounce of allspice, Yg ounce ginger, Ys teaspoonful mace. Put all in a stone jar, cover closely, set it in a kettle of boiling water, place over the fire, and boil 3 hours. Pour the liquor into a clean saucepan, boil slowly 20 minutes more, then into a jar, and let stand till next day. Strain through a fine cloth, add to each pint of catsup 1 tablespoonful brandy, fill into small bottles, cork 612 VBOKTABLEa and seal tightly, and set in a cool place for farther use. This catsup is used for flayoring sauces. ONIONS. Onion Farcl. — Peel 6 large white Spanish onions, scoop out the center with a vegetable cutter, place them in a saucepan, cover with boiling water, cook 5 minutes; remove and lay them for a few minutes in cold water. Prepare a veal or chicken forcemeat, drain the onions, and fill them with the forcemeat. Cover the bot- tom of a deep round pan with thin slices of larding pork, lay the onions side by side on top the pork, add 1 pint of chicken or veal broth, cover them with buttered paper, place the pan in the oven, and bake, basting frequently, till done. Serve the onions on a hot dish, remove the fat from the gravy, add Vs teaspoonful beef extract and a small piece of butter, cook a few minutes ; then strain, pour the gravy over the onions, and serve. Creamed Onions. — Peel 1 quart medium-sized white onions, place them in a saucepan, cover with boiling water, add 1 teaspoon- ful sugar, boil till nearly done ; add 1 teaspoonful salt, boil a few minutes longer, then drain them in a colander. In the meantime melt 1 ounce butter, add Y, tablespoonful flour, stir and cook 2 minutes ; add y, pint of hot milk, cook 2 minutes ; season with y^ teaspoonful white pepper and a sprinkle of salt, put the onions in a hot dish, and pour the sauce over it Glazed Onions. — Peel 1 pint of small white onions, place them in a round pan, pour over 1 ounce melted butter, and dust with 1 tablespoonful powdered sugar ; place the pan in a medium-hot oven and bake to a fine golden color, remove, and use them for gar- nishing. Onions^ Boiled. — Peel 1 pint of small white onions, place them in a saucepan over the fire, cover with boiling water, add Y^ tea- spoonful salt, boil 10 minutes ; then drain them on a sieve, return VEGETABLES. 613 the onions to the saucepan, add 1 ounce bntter, toss them 3 min- utes over the fire, then use for garnishing. Onion 8aat6. — Peel 1 quart white onions the size of a walnut (have them of an equal size), place in a saucepan, cover with boiling water, add 1 teaspoonful sugar, boil until nearly done ; then add 1 teaspoonful salt, draw the saucepan to side of stove, let stand 5 min- utes ; drain them in a colander, return the onions to the saucepan, add 1 ounce butter, toss them a few minutes over the fire, serve in a hot dish, pour 2 tablespoonf uls cream

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