Matelote Sauce

Ingredients

• thirty button onions
• half a teaspoonful of sugar
• a piece of butter (the size of two walnuts)
• a glass of sherry
• half a pint of brown sauce
• a gill of broth
• a little salt
• a little sugar
• a few mushrooms, if at hand

Method

1. 1

   Peel the onions and caramelize with sugar in a stewpan.

2. 2

   Add butter and onions, toss until brown.

3. 3

   Add sherry, boil, then add brown sauce and broth.

4. 4

   Simmer until onions are tender, skim, and season with salt and sugar.

5. 5

   Add mushrooms if available.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 74. The excerpt below is the record exactly as published.

Matelote Sauce. For about a pound slice of salmon make the following quantity of sauce: — Peel thirty button onions, and put half a teaspoonful of sugar in a quart-size stewpan, place it over a sharp fire, and when melted and getting brown, add a piece of butter (the size of two walnuts) and the onions, toss them over now and then until rather brown, then add a glass of sherry; let it boil, then add half a pint of brown sauce and a gill of broth; simmer at the corner of the fire until the onions are quite tender; skim it well, and add a few mush- rooms, if at hand; season with a little salt

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