Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 65

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Put two onions, half a carrot, and a turnip, in slices, into a stewpan, with two ounces of butter, a little celery, leek, a sprig of parsley, one of thyme, one bay-leaf, two ounces of lean ham, and eight peppercorns; pass them over a sharp fire until rather brown, add six tablespoonfuls of Tarragon vinegar, just boil it, then add a pint of brown sauce (No. 1), and half a pint of consommé (No. 134); simmer a short time, skim it, then reduce quickly until it adheres to the back of the spoon, then pass it through a tammie and use where directed. This sauce requires to be highly seasoned.