Lyonnaise Sauce for Cutlets

Ingredients

• half a dozen large ripe tomatoes
• four table-spoonfuls of good gravy
• a little salt
• a little cayenne
• two table-spoonfuls of good brown gravy
• a table-spoonful of strained lemon-juice
• two Spanish onions

Method

1. 1

   Cut the stalks from the tomatoes, halve them, and simmer with gravy, salt, and cayenne until tender.

2. 2

   Press through a sieve.

3. 3

   Fry the onions until soft and lightly browned, then combine with the tomato pulp, brown gravy, and lemon juice.

4. 4

   Stir gently and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 869. The excerpt below is the record exactly as published.

Lyonnaise Sauce for Cutlets, fee- Cut the stalks from half a dozen large ripe tomatoes. Divide them into halves, and put them into a stewpan with four table-spoonfuls of good gravy and a little salt and cayenne, and let them simmer very gently. When quite tender, press them tlu'ough a hair sieve. Slice two Spanish onions very iinely, fry them in a little fresh butter until they are soft and very lightly browned, then put them into a stewpan with the tomato-pulp, two table-spoonfuls of good brown gravy, and a table-spoonful of strained lemon- juice

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