Helgalander Sauce

Ingredients

• 4 medium-sized white onions
• 2 tablespoonfuls fine-cut ham
• 1 bay leaf
• 1 blade of mace
• 2 cloves
• 6 coarsely pounded peppers
• 1 pint white broth
• Vt pint milk
• 1 even teaspoonful salt
• V4 teaspoonful Cayenne pepper
• a small bouquet
• Vs gill mushroom liquor
• 2 tablespoonfuls cream
• a little nutmeg
• a small piece of butter

Method

1. 1

   Peel and quarter the onions; place them with fine-cut ham in a saucepan; add bay leaf, mace, cloves, and coarsely pounded peppers; cover with water and boil till onions are tender and nearly dry; press through a sieve.

2. 2

   In another saucepan, melt butter, add flour, stir for 3 minutes; add white broth and milk; season with salt, Cayenne pepper, and bouquet; cook for 10 minutes; strain; add onion purée, return to fire; let cook a few minutes; add cream, nutmeg, and butter; stir until well mixed; serve with boiled mutton, boiled ham, or corned beef.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 62. The excerpt below is the record exactly as published.

Helgalander Sauce. — Peel 4 medium-sized white onions, cut them into quarters ; place them with 2 tablespoonfuls fine-cut ham in a saucepan ; add 1 bay leaf, 1 blade of mace, 2 cloves, 6 coarsely pounded peppers ; cover with water, and boil till the onions are tender and boiled nearly dry ; then press them through a sieve. In the meantime melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful flour; stir 3 minutes; add 1 pint white broth, Vt pint milk; season with 1 even teaspoonful salt, V4 teaspoonful Cayenne pepper ; add a small bouquet, and, if bandy, Vs gill mush- room liquor ; cook 10 minutes ; then strain ; add the onion pur6e, return the sauce to the fire ; let it cook a few minutes ; add 2 table- spoonfuls cream, a little nutmeg, and a small piece of butter

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