Beetroot With Onions Recipe
Ingredients
| 1 1/2 lb. of cooked beetroot, | ||
| Onions | 1 Pound | |
| 4 tablespoonfuls of butter or fat, | ||
| 3 tablespoonfuls of flour, | ||
| Bouillon | 4 Cup (16 tbs) | |
| 1 table-spoonful of vinegar. | ||
Directions
Peel and slice the onions and simmer in butter or fat; cover the frying-pan so that they do not brown, and stir occasionally with a wooden spoon.
After 15 minutes, stir in the flour, and add the warm stock with some salt and pepper.
Cover again, and simmer gently for 30 minutes.
Press through a sieve, or mash to make a puree.
Add vinegar.
Mix in the diced or thinly sliced cooked beetroot, and re-heat by standing the dish in a bain-marie: that is, a suitable vessel half filled with boiling water.
After 15 minutes, stir in the flour, and add the warm stock with some salt and pepper.
Cover again, and simmer gently for 30 minutes.
Press through a sieve, or mash to make a puree.
Add vinegar.
Mix in the diced or thinly sliced cooked beetroot, and re-heat by standing the dish in a bain-marie: that is, a suitable vessel half filled with boiling water.
Chef
