POTAGE LEMAN


Mince some thick onions, five or six, and let them color over the fire in
butter. Add a dessert-spoonful of flour, sprinkling it in, and the same
amount in gravy; thicken it with potatoes and when these are cooked,
peas, all through a sieve. Bring the purée to the right consistency with
milk, and let it simmer for a few minutes before serving, adding pepper
and salt.
[_Gabrielle Janssens._]



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