Sauce an Pauvre Homme
From Culinary jottings, 1885
Adjust seasoning to taste.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 51. The excerpt below is the record exactly as published.
auce an pauvre liomme is produced by first frying a minced onion in a little butter until it assumes a golden brown tint, and then pouring in a little broth made from scraps, with a tea-spoonful of vinegar : you must give this a boil, and then strain it by degrees into another sauce-pan contain- ing melted butter and flour ; work this well with a wooden spoon and add a pinch of salt, one of sugar, a little pepper, and some minced parsley
Cook this with the app: pantry check, scaling, and the assistant.