Recipes > Sauces & Spreads > Italian Sauces > Italian Sauce

Italian Sauce


  • 2 sprigs of parsley
  • 1 sprig of thyme
  • 1 bay-leaf
  • 2 or 3 mushrooms cut fine
  • 1 shallot
  • 1 small onion with a clove stuck in it
  • piece of butter the size of a walnut
  • 1/2 pint of white wine
  • about 1 tablespoonful of olive-oil
  • 1/2 pint of broth


Tie together the parsley, thyme, and bay-leaf; put them in a stewpan with the mushrooms, shallot, onion, butter, and white wine; set on a gentle fire, and reduce it half; then add the olive-oil and broth, simmer forty minutes, strain, and use.


Print recipe/article only


Hand-Book of Practical Cookery (1884).

comments powered by Disqus