Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 59

Table of Contents

Put three tablespoonfuls of chopped onions into a stewpan with one ounce of butter, stir them over a moderate fire until getting rather brownish, then add a pint of brown sauce (No. 1), half a pint of consommé (No. 134), and two spoonfuls of brown gravy (No. 135), let it simmer ten minutes, skim it well, then stir it over a sharp fire, reducing it until it adheres to the back of the spoon, then add a spoonful of chopped mushrooms, one of chopped parsley, and one of preserved tomates; season with a little sugar, cayenne, and salt, if required. When ready to serve add the juice of half a lemon.