Recipes > Sauces & Spreads > Sauce d'Havre

Sauce d'Havre


  • 4 onions
  • 2 apples
  • 4 ounces of butter
  • 6 peppercorns
  • 1 sprig of thyme
  • 2 bayleaves
  • 1 blade of mace
  • 2 tablespoonfuls of flour
  • 2 tablespoonfuls of curry powder
  • 6 gills of white stock
  • 1/2 pint of white sauce
  • salt
  • 1/2 teaspoonful of moist sugar


Peel and slice the onions and apples and place in a stewpan with the butter, peppercorns, thyme, bayleaves and mace. When the onions have become slightly brown over the moderate fire, stir in a mixture of the flour and curry powder, shortly afterward adding the white stock and white sauce. Season with salt and the moist sugar, boil for a quarter of an hour, adding more white stock if necessary, and stirring constantly. Put through a strainer into another saucepan, boil up again, skim, and use when required.


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Twenty-four Little French Dinners (1919).

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