Fritot of Onions in Slices from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Peel and blanch some large onions, drain them and cut them in slices about one eighth to one quarter of an inch thick, place these in a sauté pan with a little warm butter, taking care to keep the...
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Cooking tools:
- Pot
- Colander
- Chef's knife
- Cutting board
- Saute pan
- Mixing bowl
- Whisk
- Spoon
- Stove
Ingredients
- onions
- lemon
- parsley
- raw yolks of eggs
- cream
- warm butter
- salt
- pepper
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