Soubise Sauce

Cut off the stalks and roots from twelve onions after having divided them in two, throw them into boiling salted water for a few minutes, then drain, refresh, and drain them again. Heat a half a pound of butter in a saucepan, add to it the onions and fry them without coloring until well done, then pour in a pint of veloute (No. 415) and half a pint of stock (No. 422), some peppercorns and grated nutmeg. When the onions are sufficiently cooked, press them forcibly through a tammy (No. 170) and return the sauce to the saucepan on the fire, and add to it six gills of fresh cream; season properly, and incorporate in at the last moment a small piece of fresh butter.