Small Onions à la Bruxelles from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take two or three dozen small onions, peel and blanch them, and put them into a stewpan with half a pint of cream and two ounces of fat and lean raw ham or bacon cut up in little dice shapes; well ...
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Cooking tools:
- Stewpan
- Pot
- Peeler
Ingredients
- raw yolks of eggs
- nutmeg
- veloute sauce
- white wine
- maccaroni
- parmesan cheese
- cream
- onions
- lean raw ham
- fat
- crisp lettuce
- bacon
- salt
- pepper
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