3 medium-sized onions
3 eggs
1/2 pint of milk
1 small tablespoon flour
a little butter
pepper and salt
Method: Peel the onions and cut in quarters. Boil with salt in about a cup of water. When soft, drain off the water, mix flour to a smooth paste with milk, add butter and pepper. Add this to the onions, and stirring, boil till it thickens. Then, having previously boiled the eggs till quite hard, shell and slice. Lift the onions with sauce into a hot dish, place the egg over top and garnish with toast.
Source: contributed by G. Robertson, Glenelg, in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.1.
3 eggs
1/2 pint of milk
1 small tablespoon flour
a little butter
pepper and salt
Method: Peel the onions and cut in quarters. Boil with salt in about a cup of water. When soft, drain off the water, mix flour to a smooth paste with milk, add butter and pepper. Add this to the onions, and stirring, boil till it thickens. Then, having previously boiled the eggs till quite hard, shell and slice. Lift the onions with sauce into a hot dish, place the egg over top and garnish with toast.
Source: contributed by G. Robertson, Glenelg, in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.1.
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