Onion Purée from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put into cold water, with a pinch of salt, four good sized peeled and cut up onions, and bring them to the boil; take them up, strain them, and wash them in two or three cold waters, then cook them...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
Ingredients
- salt
- cold water
- cream
- onions
- white pepper
- butter
- buttered paper
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