Sauce Milanaise

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 (8)
Instructions (4)
  1. Blanch and cut up four ounces of onions, and put them into a saucepan with an ounce of butter, a pinch of sugar, and a saltspoonful of salt.
  2. Add a tablespoonful of previously boiled rice, or pearl barley, and moisten with a breakfast-cupful of broth.
  3. Let them cook slowly, and when the onions are done add a tablespoonful of finely grated mild cheese (Parmesan for choice).
  4. Stir the mixture, pass it through a sieve, and mingle it with half a pint of thin sauce blonde.
Original Text
Sauce Milanaise is a delicious variation of sauce soubise. Blanch and cut up four ounces of onions, and put them into a saucepan with an ounce of butter, a pinch of sugar, and a saltspoonful of salt; add a tablespoonful of previously boiled rice, or pearl barley, and moisten with a breakfast-cupful of broth; let them cook slowly, and when the onions are done add a tablespoonful of finely grated mild cheese (Parmesan for choice), stir the mixture, pass it through a sieve, and mingle it with half a pint of thin sauce blonde.
Notes
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