No. 2.—Brown Onion Sauce for Poultry, etc.

Name: Brown Onion Sauce for Poultry, etc
Ingredients: liquor in which the fowl was cooked; flour; butter; onions; thyme; catsup; sage; salt; parsley; pepper

Preparation info

Difficulty
Easy

Appears in

La Cuisine Creole

By Lafcadio Hearn

Published 1885

About

Method

Slice three onions after peeling them; fry them a bright brown in a spoonful of butter; sprinkle