27. BRETONNE SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

two large onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sufficient brown sauce
a little consommé
a pinch of pepper ↝ Spices, pepper, black [Spices and Herbs]

Instructions (3)

Cut two large onions into thin slices; fry them of a light brown colour, in a little butter.
Then add sufficient brown sauce, according to the quantity required, a little consommé, and a pinch of pepper.
Boil the sauce gently for a quarter of an hour, and then pass it, as you would a purée, through the tammy, and put it into a bain-marie for use.

Original Text

27. BRETONNE SAUCE.
CUT two large onions into thin slices; fry them of a light brown colour, in a little butter; then add sufficient brown sauce, according to the quantity required, a little consommé, and a pinch of pepper; boil the sauce gently for a quarter of an hour, and then pass it, as you would a purée, through the tammy, and put it into a bain-marie for use.

Notes

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