Recipes > Sauces & Spreads > Parisienne Sauce

Parisienne Sauce


  • 6 sprigs of parsley
  • 1 sprig of thyme
  • 1 bay-leaf
  • 2 cloves
  • 1/2 pint of chopped truffles
  • about 1 pint of white wine
  • nearly 1 pint of gravy or consomme
  • pepper


Make a bunch of seasonings with the parsley, thyme, bay-leaf, and cloves; put it in a saucepan with the truffles and white wine; set on the fire and boil gently till about half reduced, strain, put back on the fire, turn into it, little by little, stirring the while, the gravy or consomme; continue stirring now and then till it begins toturn rather thick, add pepper to taste, strain, and use with fish and game.


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Hand-Book of Practical Cookery (1884).

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