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SAUCE la BRETONE (from Carêmes recipe)

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SAUCE la BRETONE (from Carêmes recipe)



Cut 6 large onions into rings and brown in clarified butter. Drain and add 2 ladles of consomm and 2 of thickened ESPAGNOLE SAUCE. Add a little granulated sugar, a little white pepper, then a little butter and a little chicken stock. Finally, press this sauce through a fine sieve.


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