Sauce au havre homme

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (5)
  1. Fry an ounce of minced onion in an ounce of butter until it assumes a golden brown tint.
  2. Pour in half a pint of broth made from scraps.
  3. Give this a boil, simmer for a quarter of an hour, and then strain it by degrees into another saucepan containing a thickening made of half an ounce each of butter and flour.
  4. Work this well with a wooden spoon, adding a saltspoonful of salt, half one of mignonette pepper, and a teaspoonful of vinegar from the walnut pickle or anchovy vinegar.
  5. Add half an ounce of glaze.
Original Text
Sauce au havre homme is produced by first frying an ounce of minced onion in an ounce of butter until it assumes a golden brown tint, and then pouring in half a pint of broth made from scraps ; you must give this a boil, simmer for a quarter of an hour, and then strain it by degrees into another saucepan containing a thickening made of half an ounce each of butter and flour ; work this well with a wooden spoon, adding a saltspoonful of salt, half one of mignonette pepper, and a teaspoonful of vinegar from the walnut pickle or anchovy vinegar. These sharp relishes go well with fish, and, as a rule, are liked with cutlets. Half an ounce of glaze improves them all.
Notes
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