Home › The Waldorf Kitchen › Onion Sauce for Boiled Fowl

Onion Sauce for Boiled Fowl

Peel and slice one pint of onions; put them in a stewpan over the fire with enough milk to cover and stew until tender; then beat them to a pulp with a fork; add a seasoning of salt and white pepper, sufficient milk to form a sauce of the consistency of cream, and a tablespoonful of butter.