Recipes > Sauces & Spreads > Genoise Sauce

Genoise Sauce


  • 1 ounce of butter
  • 3/4 ounce of flour
  • 1 1/2 gills of stock
  • 1/2 wineglass of port
  • a tiny piece of carrot, turnip, and onion
  • 1/2 teaspoonful of anchovy sauce
  • 1/2 teaspoonful of harvey's sauce
  • pepper and salt


Melt the butter in a small stewpan, and fry the vegetables in it.

Then add the flour, and fry that.

Pour in the stock; stir and cook well.

Then add the wine and other ingredients,

Stir until it boils again, and then strain it.


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The Skilful Cook (1905).

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