Lyonnaise Sauce
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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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.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- two oz. of onions
- two oz. of butter
- one-quarter pint of white wine
- one and one-half pints of clear half-glaze
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Finely mince two oz.
- of onions and brown them slightly in two oz.
- of butter.
- Moisten with one-quarter pint of white wine and as much vinegar;
- almost entirely reduce the liquid;
- add one and one-half pints of clear half-glaze, and set to cook slowly for half an hour.
- Rub the sauce through a tammy.
- N.B.—The onion may be left in the sauce or not, according to the preparation for which it is intended and the taste of the consumer.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board