Richlieu Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from fried onions, game bones, sherry and stock thickened with flour and finished with meat glaze. The full recipe is presented here and I hope you enjoy this classic British version of: Richlieu Sauce.
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This is a classic recipe for a Victorian version of Richlieu Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction. Brown Sauce Richlieu is a traditional French Christmas sauce.
Original Recipe
No. 63.—RICHLIEU SAUCE
Peel, slice, and fry four onions, add a few roast game bones chopped fine, and an ounce of flour; mix well together, moisten with a glass of sherry, and half a pint of good stock, a little pepper and salt, a bit of glaze; stir over the fire for a quarter of an hour, then rub through a tammy or hair sieve, and keep hot in a small stewpan for use.
Modern Redaction
Ingredients:
4 onions, sliced
2 tbsp butter
200g roast game bones, finely chopped
30g plain flour
150ml dry sherry
300ml good stock
salt and freshly-ground black pepper, to taste
2 tsp of the glaze made in the economy of second stocks or broth recipe
Method:
Melt the butter in a pan, add the onions and fry for about 8 minutes, or until just golden. Add the game bones then scatter the flour over the top. Stir to combine then whisk in the sherry and stock. Season to taste, stir in the glaze then bring to a boil. Reduce to a simmer and cook, stirring frequently, for 15 minutes.
Take off the heat, rub through a fine-meshed sieve then set aside to keep warm until needed.
