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RICHELIEU SAUCE (Recipe)

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RICHELIEU SAUCE (Recipe)



Dice 4 onions and fry them in clarified butter without letting them colour; drain, then continue cooking them in 2-tablespoons consomm with a little caster (superfine) sugar, a pinch of greeted nutmeg, and some coarsely ground white pepper. When cooked, add 2-tablespoons ALLEMANDE SAUCE, a little butter. Rub the sauce through a sieve. Just before serving, add ½ tablespoon chopped and blanched chervil.


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