Cook the feet as directed (No. 630), and have ready prepared the
following purée: peel and cut in dice four large onions, which put in a
stewpan, with a quarter of a pound of butter over the fire, keeping them
stirred with a wooden spoon till tender, then add a tablespoonful of
flour, mix well, a pint of milk and a little broth, season with pepper,
salt, and sugar, keep boiling till the onions are quite done, then put
in the feet, which let simmer a few minutes, finish with a liaison of
two yolks of eggs mixed with half a gill of cream, stir well, and place
it over the fire a minute, keeping it stirred to thicken, serve either
on a dish or in a casserole of rice (No. 626). They require to be
seasoned rather highly.