Mince some thick onions, five or six, and let them color over the fire in butter. Add a dessert-spoonful of flour, sprinkling it in, and the same amount in gravy; thicken it with potatoes and when these are cooked, peas, all through a sieve. Bring the purÉe to the right consistency with milk, and let it simmer for a few minutes before serving, adding pepper and salt.

[Gabrielle Janssens.]