Recipes > Sauces & Spreads > Provencale Sauce

Provencale Sauce


  • 2 or 3 mushrooms
  • 2 shallots
  • 1 clove of garlic
  • 2 tablespoonfuls of olive-oil
  • 1/2 teaspoonful of flour
  • 1/2 pint of white wine
  • 1/2 pint of broth
  • 2 small onions
  • 2 sprigs of parsley
  • 1 sprig of thyme
  • 1/2 bay-leaf
  • salt
  • pepper


Chop fine the mushrooms and shallots; put the whole in a stewpan with the garlic and olive-oil; set on a moderate fire, and leave till half fried; then sprinkle in it the flour, stirring the while; add also the white wine, broth, onions, parsley, thyme, bay-leaf, salt, and pepper; simmer about half an hour, take from the fire, and a few minutes after skim off the fat; take out the garlic, onions, parsley, thyme, and bay-leaf, and it is then ready for immediate use.


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Hand-Book of Practical Cookery (1884).

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