FRENCH ONION SAUCE, or SOUBISE

Ingredients

• 1/2 pint Béchamel, No. 367
• 1 bay-leaf
• seasoning to taste of pounded mace and cayenne
• 6 onions
• a small piece of ham

Instructions

1. Peel the onions and cut them in halves;
2. put them in a stewpan, with just sufficient water to cover them, and add the bay-leaf, ham, cayenne, and mace; be careful to keep the lid closely shut, and simmer them until tender.
3. Take them out and drain thoroughly;
4. rub them through a tammy or sieve (an old one does for the purpose) with a wooden spoon, and put them to 1/2 pint of Béchamel;
5. keep stirring over the fire until it boils, when serve.
6. If it should require any more seasoning, add it to taste.