24. LYONNAISE SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Peel four Portugal onions, cut them in halves, trim off the ends, so as to leave the onions an inch and a half thick; slice them across, that the pieces may separate at the junction of the several folds, or layers, of the onion.
  2. Fry them in a deep sauta-pan, in half a pint of salad oil, as soon as they assume a fine light colour.
  3. Drain them on a hair-sieve, and afterwards lay them on a napkin, in order to extract all the oil.
  4. After which put them into a small stewpan, with a good pinch of minionette pepper, a very small ladleful of reduced brown sauce, and a piece of glaze.
  5. Set the sauce to boil gently for a quarter of an hour, and finish by adding a little lemon-juice.
Original Text
24. LYONNAISE SAUCE. PEEL four Portugal onions, cut them in halves, trim off the ends, so as to leave the onions an inch and a half thick; slice them across, that the pieces may separate at the junction of the several folds, or layers, of the onion; fry them in a deep sauta-pan, in half a pint of salad oil, as soon as they assume a fine light colour; drain them on a hair-sieve, and afterwards lay them on a napkin, in order to extract all the oil; after which put them into a small stewpan, with a good pinch of minionette pepper, a very small ladleful of reduced brown sauce, and a piece of glaze; set the sauce to boil gently for a quarter of an hour, and finish by adding a little lemon-juice.
Notes
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