58. CLAREMONT SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (3)
  1. Cut two or more large onions into halves, pare off the ends, cut them into thin slices, and fry them in a stewpan with some butter, of a fine yellow colour.
  2. Drain off the butter, add a pinch of minionette pepper, with a little brown sauce and consommé.
  3. Set this to boil gently by the side of the stove fire, skim it, and then, when sufficiently reduced, pour it into a bain-marie for use.
Original Text
58. CLAREMONT SAUCE. Cut two or more large onions into halves, pare off the ends, cut them into thin slices, and fry them in a stewpan with some butter, of a fine yellow colour; drain off the butter, add a pinch of minion- ette pepper, with a little brown sauce and consommé; set this to boil gently by the side of the stove fire, skim it, and then, when suffi- ciently reduced, pour it into a bain-marie for use. This sauce, as well as sauce à la Brétonne, is well calculated for making an excellent hash, either with beef, veal, or mutton.
Notes
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