Recipes > Sauces & Spreads > Genevese Sauce For Salmon, Trout, etc.

Genevese Sauce For Salmon, Trout, etc.


  • 1 small carrot
  • 1 small faggot of sweet herbs, including parsley
  • 1 onion
  • 5 or 6 mushrooms (when obtainable)
  • 1 bay-leaf
  • 6 cloves
  • 1 blade of mace
  • 2 ounces of butter
  • 1 glass of sherry
  • 1 1/2 pints of white stock
  • thickening of butter and flour
  • juice of half a lemon


Cut up the onion and carrot into small rings, and put them into a stewpan with the herbs, mushrooms, bay-leaf, cloves, and mace; add the butter, and simmer the whole very gently over a slow fire until the onion is quite tender. Pour in the stock and sherry, and stew slowly for 1 hour, when strain it off into a clean saucepan. Now make a thickening of butter and flour, put it to the sauce, stir it over the fire until perfectly smooth and mellow, add the lemon-juice, give one boil, when it will be ready for table.

Time: Altogether 2 hours.

Sufficient, half this quantity for two slices of salmon.


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The Book of Household Management (1861).

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