Brown Onion Sauce for Poultry

Name: Brown Onion Sauce for Poultry
Ingredients: three onions; a spoonful of butter; a cup of the liquor in which the fowl was cooked; a tablespoonful of catsup; a little flour; sait, pepper; sage, if for goose or duck; parsley; thyme

From La cuisine creole, 1885

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 17. The excerpt below is the record exactly as published.

BEOWiN ONION SAUCE FOR POULTEY, ETC. Slice three onions after peeling them; fry them a bright brown in a spoonful of butter; sprinUe a little flour in, and let it brown also; add sait, pepper, and also sage, if for goose or duck, and parsley and thyme if for chickens or roast méat; add a cup of the liquor in which the fowl was cooked, let it boil up and add a cup of the liquor in which the fowl was cooked, let it boil up and add a tablespoonful of catsup

Cook this with the app: pantry check, scaling, and the assistant.