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

Genevese Sauce For Salmon, Trout, etc.

Ingredients

• 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

Instructions

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.

Print recipe/article only

Source

The Book of Household Management (1861).

comments powered by Disqus