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The New Zealand Railways Magazine, Volume 12, Issue 8 (November 1, 1937)

Breton Onions in Batter

Breton Onions in Batter.

Take 2 small onions, 1 oz. dripping, 1 egg, ½ lb. flour,½ pint of milk, with pepper and salt to taste. Peel the onions and boil for an hour in salted water. Now strain and put into a fireproof dish with the dripping, and bake for thirty minutes. Put the flour and about a-quarter teaspoonful of salt into a bowl with the egg in the centre, then gradually stir in half of the milk. Beat well before adding the remainder of the milk. Pour the batter around the onions, then bake them for about three-quarters of an hour in a moderate oven. Serve quickly once they are cooked.