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

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Slice three onions after peeling them; fry them a bright brown in a spoonful of butter; sprinkle a little flour in, and let it brown also; add salt, pepper, and also sage, if for goose or duck, and parsley and thyme if for chickens or roast meat; add a cup of the liquor in which the fowl was cooked, let it boil up and add a tablespoonful of catsup.