_Ingredients._—6 eggs, 5 oz. of pounded sugar, flavouring of vanilla,
orange-flower water, or lemon-rind, 3 oz. of butter, 1 dessertspoonful
of rice-flour. _Mode._—Separate the yolks from the whites of the
eggs, add to the former the sugar, the rice-flour, and either of the
above flavourings that may be preferred, and stir these ingredients
well together. Whip the whites of the eggs, mix them lightly with
the batter, and put the butter into a small frying-pan. As soon as
it begins to bubble, pour the batter into it, and set the pan over a
bright but gentle fire; and when the omelet is set, turn the edges over
to make it an oval shape, and slip it on to a silver dish, which has
been previously well buttered. Put it in the oven, and bake from 12 to
15 minutes; sprinkle finely-powdered sugar over the soufflé, and _serve
it immediately._ _Time._—About 4 minutes in the pan; to bake, from 12
to 15 minutes. _Average cost_, 1_s._ _Sufficient_ for 3 or 4 persons.
_Seasonable_ at any time.
ONION SAUCE, Brown.
_Ingredients._—6 large onions, rather more than ½ pint of good gravy,
2 oz. of butter, salt and pepper to taste. _Mode._—Slice and fry the
onions of a pale brown in a stewpan, with the above quantity of butter,
keeping them well stirred, that they do not get black. When a nice
colour, pour over the gravy, and let them simmer gently until tender.
Now skim off every particle of fat, add the seasoning, and rub the
whole through a tammy or sieve; put it back into the saucepan to warm,
and when it boils, serve. _Time._—Altogether 1 hour. _Seasonable_ from
August to March.
_Note._—Where a high flavouring is liked, add 1 tablespoonful of
mushroom ketchup, or a small quantity of port wine.
ONION SAUCE, French, or Soubise.
_Ingredients._—½ pint of Béchamel, 1 bay-leaf, seasoning to taste of
pounded mace and cayenne, 6 onions, a small piece of ham. _Mode._—Peel
the onions and cut them in halves; put them into a stewpan, with just
sufficient water to cover them, and add the bay-leaf, ham, cayenne, and
mace; be careful to keep the lid closely shut, and simmer them until
tender. Take them out and drain thoroughly; rub them through a tammy or
sieve (an old one does for the purpose) with a wooden spoon, and put
them to ½ pint of Béchamel; keep stirring over the fire until it boils,
when serve. If it should require any more seasoning, add it to taste.
_Time._—¾ hour to boil the onions. _Average cost_, 10_d._ for this
quantity. _Sufficient_ for a moderate-sized dish.
ONION SAUCE, White, for Boiled Rabbits, Roast Shoulder of Mutton, &c.
_Ingredients._—9 large onions, or 12 middling-sized ones, 1 pint of
melted butter made with milk, ½ teaspoonful of salt, or rather more.
_Mode._—Peel the onions and put them into water to which a little salt
has been added, to preserve their whiteness, and let them remain for ¼
hour. Then put them into a stewpan, cover them with water, and let them
boil until tender, and, if the onions should be very strong, change the
water after they have been boiling for ¼ hour. Drain them thoroughly,
chop them, and rub them through a tammy or sieve. Make 1 pint of
melted butter with milk, and when that boils, put in the onions, with
a seasoning of salt; stir it till it simmers, when it will be ready
to serve. If these directions are carefully attended to, this onion
sauce will be delicious. _Time._—From ¾ to 1 hour, to boil the onions.
_Average cost_, 9_d._ per pint. _Sufficient_ to serve with a roast
shoulder of mutton, or boiled rabbit. _Seasonable_ from August to March.
_Note._—To make this sauce very mild and delicate, use Spanish onions,
which can be procured from the beginning of September to Christmas. 2
or 3 tablespoonfuls of cream added just before serving, will be found
to improve its appearance very much. Small onions, when very young, may
be cooked whole, and served in melted butter. A sieve or tammy should
be kept expressly for onions; an old one answers the purpose, as it
is liable to retain the flavour and smell, which of course would be
excessively disagreeable in delicate preparations.