Recipes > Sauces & Spreads > Italian Sauces > Italian Sauce

Italian Sauce


  • 2 glasses of Chablis
  • 2 tablespoonsful of mushroom trimmings
  • 1 leek cut up
  • 1 bunch of herbs
  • 5 peppercorns
  • 2 glasses of Espagnole or Velute sauce
  • 1/2 glass of game gravy or stock
  • juice of a lemon


Put into a stewpan Chablis, mushroom trimmings, leek, herbs, peppercorns, and boil till it is reduced to half.

In another stewpan mix Espagnole or Velute sauce and game gravy, boil for a few minutes then blend the contents of the two stewpans, pass through a sieve, and add the juice of a lemon.


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The Cook's Decameron.

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