Potage à la Purée d'Oignons & la Crème

Ingredients

• 4 large white onions
• 1 ounce butter
• 1/2 teaspoonful nutmeg
• 1/2 teaspoonful sugar
• 1/2 teaspoonful salt
• 1 heaping tablespoonful flour
• 1/2 pint white bouillon
• 1/2 pint of cream
• 1/2 cupful mushroom liquor
• 3 pints white broth
• 1/2 cup of cream
• 12 boiled chicken or veal forcemeat balls

Method

1. 1

   Clean and cut the onions into quarters; cook in boiling water for 3 minutes, then drain.

2. 2

   Return onions to a saucepan with butter, nutmeg, sugar, and salt; cover and cook for 8 minutes.

3. 3

   Melt butter, add flour, stir for a few minutes; add bouillon, cream, salt, nutmeg, mushroom liquor, and cook for 10 minutes.

4. 4

   Remove bouquet, add onions, cook until soft, press through a sieve, return purée to saucepan, add broth, cream, and adjust salt.

5. 5

   Serve with forcemeat balls.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 31. The excerpt below is the record exactly as published.

Yi teaspoonful nutmeg, and cook 10 minutes ; remove the bouquet, add the celery, boil 10 minutes without covering ; then press through a sieve ; re^ turn the pur6e to saucepan, add 3 pints white bouillon, and boil few minutes ; if necessary add more salt ; add Ya ^^P cream, and serve with crofttons. 44 SOUPS, Etc. Potage k la Pur6e d'Oignons & la Grfime.— Clean and cut 4 large white onions into quarters ; place them with boiling water in a saucepan over the fire and cook 3 minutes ; drain them on a sieye ; return the onions to a saucepan with 1 ounce butter, Y^ tea- spoonful nutmeg, y, teaspoonf ul sugar, Vs teaspoon! ul salt ; cover and cook 8 minutes. Melt % ounce butter in a saucepan, add 1 heaping tablespoonf ul flour, stir for few minutes ; add V/^ pint white bouillon, y, pint of cream, y^ teaspoonful salt, y4 teaspoonful nut- meg, Ys cupful mushroom liquor, a bouquet, and cook 10 minutes ; remove the bouquet, add the onions, and cook till soft, stirring con- stantly; then press through a sieve; return the pur6e to sauce- pan, add 3 pints white broth, y^ cup of cream, and if necessary add more salt; put 12 boiled chicken or veal forcemeat balls in the tureen, and pour the soup over it Potage ft la Purfie de Navets ft la Crfime.— Place 1 pint of fine-sliced white turnips in a saucepan over the fire ; cover with boiling water and cook 5 minutes ; drain them on a sieve. Melt 1 ounce butter in a saucepan, add the turnips, 1 teaspoonful sugar, y, teaspoonful salt, and cook 10 minutes, stirring frequently; then cover with white bouillon, and boil till tender. Melt y, ounce but- ter in a saucepan, add 1 tablespoonf ul flour, stir for few minutes; add y, pint white bouillon, y, pint cream, a small bouquet, if handy little mushroom liquor ; season with y, teaspoonful salt, % teaspoon- ful nutmeg, and cook 10 minutes; remove the bouquet, add the turnips, and cook 10 minutes, without cover ; press through a sieve ; return the pur6e in saucepan to the fire, add 3 pints of boiling white bouillon, and Vg cup of cream ; serve with crofttons. Potage ft la Titricare.— Peel, wash, and cut in slices 8 large potatoes, 1 white onion, 3 stalks of celery ; place this into a sauce- pan with 2 ounces butter ; season with 1 teaspoonful salt,

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