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Hungarian Sauce

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Hungary. Associated with Hungary by a demonym leading its title: Hungarian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Gently fry in butter, without colouring, two tablespoonfuls of chopped onions seasoned with table-salt and half a teaspoonful of paprika.
  2. Moisten with one-quarter pint of white wine, add a small faggot, reduce the wine by two-thirds, and remove the herbs.
  3. Finish with one pint of ordinary or Lenten Velouté, according to the use for which the sauce is intended, and boil moderately for five minutes.
  4. Then rub the sauce through a tammy, and complete it with two oz.
  5. of butter.
  6. Remember this sauce should be of a tender, pink shade, which it must owe to the paprika alone.
  7. It forms an ideal accompaniment to choice morsels of lamb and veal, eggs, poultry, and fish.