968 | Onions, with Cream.
—Peel twelve medium-sized, sound onions; pare the roots without cutting them, and place them in a saucepan; cover with salted water, add a bouquet (No. 254), and cook for forty-five minutes. Lift them from the saucepan, and lay them on a dish; cover them with half a pint of cream sauce (No. 181), mixed with two tablespoonfuls of the broth they were cooked in, and serve.