FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
SAGE AND ONION SAUCE
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
2 tablespoons butter 2 onions 1 _ cups brown stock 1 teaspoon sage 2 tablespoons soft breadcrumbs salt and pepper
Melt the butter in a pan, add the minced onions, cooking until a light brown. Add the stock, bring to boiling point, then add the finely-chopped sage leaves, the breadcrumbs-freshly made-and season to taste. Usually served with roast pork, when a tablespoonful or two of the meat gravy added to the sauce improves it.
