Sauce à la Vénaison

Ingredients

• 2 cloves
• 4 coarsely pounded black peppers
• 1 tablespoonf ul fine-cut onions
• Vs cup white vinegar
• 1 ounce butter
• 1 chopped onion
• a little carrot
• 1 tablespoonf ul flour
• 1 pint of soup stock
• Vt teaspoonful salt
• Vi teaspoonful pepper
• Vt cupful currant jelly
• 1 tablespoonf ul lemon juice

Method

1. 1

   In a saucepan, combine black pepper, onions, and vinegar; reduce by boiling to one third.

2. 2

   In another saucepan, melt butter, add chopped onion and carrot, cook for 5 minutes.

3. 3

   Add flour, stir, and cook for 3 minutes.

4. 4

   Add soup stock, salt, and pepper; cook for 10 minutes.

5. 5

   Add the prepared essence, cook for 3 minutes, then strain.

6. 6

   Add currant jelly and lemon juice.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 71. The excerpt below is the record exactly as published.

1 ounce butter over the fire ; add 2 tablespoonfuls fine-chopped shallots or onions, the same of boiled ham, cook 5 minutes ; then add Yt cupful stock or broth, 3 tablespoonfuls herb vinegar, 6 crushed black peppers, and a small bouquet ; cover, and reduce by boiling to one half. In the meantime melt Yt tablespoonful butter in a saucepan, add y^ tablespoonful fiour, stir and cook 3 minutes ; then add Yt V^^ ^^1* ing water, 1 teaspoonful beef extract, Yt even teaspoonful salt, cook 5 minutes ; add the onion, cook a few minutes ; then strain and serve. SAUCES. 105 Sauce Robert* — Cat a medium-sized white onion. into small pieces ; place it in a saucepan with Vt tablespoonf ul butter ; cook until they obtain a delicate brown color ; then add Vt cup bouillon or stock, and cook 10 minutes. Place in another small saucepan Vt tablespoonf ul butter, add Vt tablespoonf ul flour; stir a few minutes ; add Vt pii^t boiling water, 1 teaspoonful beef extract, Vt eyen tea8i)oonful salt, 4 tablespoonf uls white wine, 1 teaspoonful mushroom essence ; cook slowly 6 minutes ; then strain ; add the onions and 1 teaspoonful English mustard (mixed), or 1 table- spoonful French mustard. This sauce may be served as it is, or strained. Sauce & la Yenaison. — Put in a saucepan 2 cloves, 4 coarsely pounded black peppers, 1 tablespoonf ul fine-cut onions, Vt ^7 ^^9 Vs cup white vinegar ; place the saucepan over the fire ; reduce by boiling to one third ; then strain ; set this essence aside until the following sauce is prepared : Place a saucepan with 1 ounce butter OTer the fire ; add 1 chopped onion, a little carrot, and fine-chopped bam ; cook 5 minutes ; add 1 tablespoonf ul flour, stir, and cook 3 minutes ; add 1 pint of soup stock, a bouquet, Vt teaspoonful salt, Vi teaspoonful pepper; cook 10 minutes; add the prepared essence, cook 3 minutes, then strain; add Vt cupful currant jelly and 1 tablespoonf ul lemon juice

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