Pfovengale

Ingredients

• six large onions
• 2 units of butter
• nutmeg
• pepper
• salt
• the juice of a lemon
• 4 units yolk of egg

Method

1. 1

   Chop the onions and stew very gently with butter, nutmeg, pepper, salt, and lemon juice.

2. 2

   Do not let the onions brown, but cook till quite soft.

3. 3

   Then add the yolk of egg and stir till the whole is a thick paste.

4. 4

   Use this to mask fillets or cutlets, and then sprinkle with fried bread-crumbs and Parmesan cheese.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 191. The excerpt below is the record exactly as published.

Pfovengale. Chop six large onions and stew very gently with 2 units of butter, nutmeg, pepper, salt, and the juice of a lemon. Uo not let the onions brown, but cook till quite soffi, then add the 4 units yolk of egg

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