Essence of Sage and Onions for Geese and Ducks

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

two large onions ↝ Onions, raw [Vegetables and Vegetable Products]
a dozen sage leaves ↝ Fireweed, leaves, raw [Vegetables and Vegetable Products]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a ladleful of blond of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

Instructions (6)

Chop two large onions and a dozen sage leaves separately.
Put them into a small stewpan with a pat of butter, some pepper and salt.
Fry them on a slow fire.
As soon as the onion begins to get lightly coloured, moisten with a ladleful of blond of veal.
Allow the essence to boil on the fire till reduced to half the quantity.
Strain it through a tammy into a small stewpan for use.

Original Text

ESSENCE OF SAGE AND ONIONS FOR GEESE AND DUCKS.
CHOP two large onions and a dozen sage leaves separately, put them into a small stewpan with a pat of butter, some pepper and salt, and fry them on a slow fire; as soon as the onion begins to get lightly coloured, moisten with a ladleful of blond of veal, and allow the essence to boil on the fire till reduced to half the quantity; strain it through a tammy into a small stewpan for use.
This gravy may also be used for bread-crumbed entrées of broiled pork.

Notes

—