Valois Sauce

Ingredients

• a large sweet onion
• a coffee-cupful of vinegar
• an ounce of butter
• the yolks of five eggs
• half a pint of chicken glaze
• another ounce of butter
• a table-spoonful of chopped curled parsley

Method

1. 1

   Boil onion in vinegar until reduced.

2. 2

   Let cool, pound it, and mix with butter and egg yolks over low heat.

3. 3

   Add more butter and chicken glaze, mix well, and add parsley.

4. 4

   Pour into the center of cutlets and serve immediately.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 212. The excerpt below is the record exactly as published.

Valois sauce. 131) the chief feature of the plat being the sauce. Boil a large sweet onion, cut up into dice, in a coffee- cupful of vinegar : let it boil till the vinegar is entirely reduced ; let the onion get cold, then pound it and mix into it an ounce of butter, and the yolks of five eggs. Stir this over a low fire for a couple of minutes only. Take it off, add another ounce of butter, mix it well, and re-place the sauce-pan on the fire, adding half a pint of chicken glaze (that left from No. 3 will do), and another ounce of butter ; mix thoroughly, adding finally a table-spoonful of chopped curled parsley

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