Lyonnaise Sauce

Ingredients

• one and a half cups tomato juice
• one tablespoon butter
• one tablespoon flour
• half cup chopped cooked Portuguese onions
• half cup whipped cream

Method

1. 1

   Strain the tomato juice and boil it in a saucepan.

2. 2

   In another saucepan, melt the butter and mix in the flour until well combined.

3. 3

   Add the heated tomato juice, season with pepper and salt, then stir in the chopped onions.

4. 4

   Just before serving, mix in the whipped cream.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 460. The excerpt below is the record exactly as published.

Lyonnaise Sauce ( Sauce Lyonnaise ) Strain one and a half cups tomato juice; put in a saucepan on stove to boil. Then put one tablespoon butter in a saucepan, add a tablespoon flour, stir until the butter and flour are well mixed; then add the tomato juice (heated); flavor with pepper and salt; AMERICAN COOK BOOK add half cup chopped cooked Portuguese onions and, when ready to serve, add half cup whipped cream. Serve with veal, lamb, and chicken. Is also served with boiled and steamed fish. English Bread Sauce ( Sauce au Pain a V Anglaise) Put two cups fresh bread crumbs in a double boiler with one cup milk; add one grated onion, let stew for thirty minutes; when ready to serve, add two tablespoons butter, two tablespoons rich cream, pepper and salt, stir well. Put up in a sauceboat, sprinkle with bread crumbs that have been browned in oven with butter. Serve with any kind of birds. Robert Sauce ( Sauce Robert ) Put one tablespoon butter in a saucepan; add one tablespoon flour

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