Dried
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- Salt
- a gill of cream
- Onions
- Brown sauces
- White onions
- Water
- two ounces of buttei
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Dried mushrooms are imported from Italy, they come cheaper than the preserved ones in cans, and are as good for brown sauces.
- Soak them in water over night ;
- drain them, and they are ready for use.
- Onions & la Creme.
- — (With Cream.) — Only small white onions are prepared a la creme.
- Have water and a jttle salt on the fire, and drop two dozen small white onions into it at the first boil.
- When cooked, drain, and wipe tliem dry carefully, in order not to bruise them.
- Set a saucepan on the fire with about two ounces of buttei in it, and when melted put the onions in, stirring gently for two or three minutes, then turn about a gill of cream in, little by little, stirring the while, and as soon as the whole is in take from the fire, salt to taste, and serve hot.
Plating
Cookware for this recipe
-
Saucepan
-
Wooden spoon
-
Colander