Lyounaise Sauce
From The thorough good cook, 1895
Serves 4
Some call this Bretonne sauce.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 184. The excerpt below is the record exactly as published.
three onions, which pass in a little butter with a small piece of ham ; when nicely browned, add Spanish sauce (No. 64), according to the quantity wanted, and a ragout- spoonful of consomme (p. 77) ; let it boil ; draw it to the corner of the stove to throw up the fat ; skim well, and pass it through a tammy ; put it into another stew- pan with button onions cut in rings, fried brown, and drained in a cloth ; let it boil five minutes
Cook this with the app: pantry check, scaling, and the assistant.