Chapter III · The Small Compound Sauces · No. 43
43—Lyonnaise Sauce
Finely mince two oz. of onions and brown them slightly in two oz. of butter. Moisten with one-quarter pint of white wine and as much vinegar; almost entirely reduce the liquid; add one and one-half pints of clear half-glaze, and set to cook slowly for half an hour. Rub the sauce through a tammy.
N.B.—The onion may be left in the sauce or not, according to the preparation for which it is intended and the taste of the consumer.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 43, p. 29. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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