Financiere Sauce

Ingredients

• a nice tender fowl
• an onion
• a bit of celery
• a spoonful of dried herbs
• a sliced carrot
• two or three pepper corns
• equal portions of mushrooms
• equal portions of truffles
• a glass of sherry
• your pint of Espagnole

Method

1. 1

   Roast the fowl and save the fillet meat.

2. 2

   Make essence from the legs, thighs, skin, bones, liver, giblets, and trimmings with onion, celery, herbs, carrot, and peppercorns.

3. 3

   Strain the broth.

4. 4

   Toss mushrooms and truffles in melted butter, add fowl essence, sherry, and Espagnole sauce, and heat gently.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 55. The excerpt below is the record exactly as published.

Financiere sauce for, let us say, a ragout of that name : — Choose a nice tender fowl, lightly roast it, and save the choicest fillet meat for your ragout : take the legs, thighs, skin, bones, liver, giblets, scraps, and trim- mings, and proceed to make an essence of them thus : — Break up the bones, and, with the remnants aforesaid, make the strongest broth you can, flavoured with an onion, a bit of celery, a spoonful of dried herbs, a sliced carrot, and two or three pepper corns. Reduce it as strong as possible, and then strain. Now, take equal portions of mushrooms and of truffles ; cut them up, and toss them in melted butter at the bottom of a sauce-pan, and when you have worked them well thus, for two or three minutes, add your fowl- cssence, with a glass of sherry, and complete the sauce with your pint of Espagnole

Cook this with the app: pantry check, scaling, and the assistant.