Sauce au Pauvre Plomnie

Ingredients

• an ounce of minced onion
• an ounce of butter
• half a pint of broth
• half an ounce of butter
• the same of flour
• a saltspoonful of salt
• half that quantity of mignonette pepper
• a teaspoonful of anchovy vinegar

Method

1. 1

   Fry minced onion in butter until golden brown, then add broth and boil.

2. 2

   Simmer for 15 minutes, strain into a saucepan with a roux made from butter and flour.

3. 3

   Mix well and season with salt, pepper, and anchovy vinegar.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 86. The excerpt below is the record exactly as published.

Sauce au Pauvre PLomnie. — Pry an ounce of minced onion in an ounce of butter to a golden brown, and then pour in half a pint of broth made from scraps. Boil up, simmer for a quarter of an hour, strain it by degrees into another saucepan upon a roux of half an ounce of butter and the same of flour. Woi’k well with a wooden spoon, and add a saltspoonful of salt, half that quantity of mignonette pepper, and a teaspoonful of anchovy vinegar

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