Creamed Onions from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil the onions as directed in the preceding recipe. When very tender, take off the fire and drain. Pour over them the following Cream Sauce, which you will have prepared when almost ready to serve...
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Ingredients
- A Dozen, Small White Onions
- A Tablespoonful of Butter
- A Tablespoonful of Flour
- ½ Pint of Milk, or Cream
- Salt
- Pepper
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