121 Sauce Hongroise

Method

Melt 50 g (2 oz) butter in a pan; add 120 g ( oz) chopped onion and cook without colouring; season with a pinch of salt and 1 tsp paprika. Add 1 litre ( pt or U.S. cups) fish or Ordinary Velouté according to the dish it is to accompany, and allow to simmer gently for a few minutes. Pass through a fine strainer and finish the sauce with 100 g ( oz) butter.

This sauce is an excellent accompaniment for Noisettes of lamb and veal, eggs, poultry and fish.

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