Geneva Sauce

Ingredients

• a few mushrooms
• onions sliced
• carrots sliced
• parsley
• a sprig of thyme
• a bay-leaf
• two ounces of ham
• two cloves
• a blade of mace
• and peppercorns
• a tablespoonful of flour
• good consomme
• half a bottle of sherry or Madeira

Method

1. 1

   Take a few mushrooms, onions, carrots sliced, parsley, a sprig of thyme, a bay-leaf, two ounces of ham, two cloves, a blade of mace, and peppercorns; pass the whole over the fire with a little butter.

2. 2

   When it becomes clear, add a tablespoonful of flour, stir it well over the fire a few minutes, and add good consomme to bring it to the consistence of cream; with this put half a bottle of sherry or Madeira.

3. 3

   Let the whole simmer until the roots are done; skim it well, and strain it over whatever fish you have occasion to dress.

4. 4

   When the fish is done, take it carefully up with a slice, drain it, and put the sauce into a stew-pan; boil it, and skim off the fat.

5. 5

   The moisture from the fish will thin your sauce; you will, therefore, reduce it by boiling.

6. 6

   Add a little flour and butter kneaded; finish with a little anchovy butter, lemon-juice, and cayenne, and mask the fish with it.

Nutrition per serving

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 181. The excerpt below is the record exactly as published.

parsley, a sprig of bay-leaf, a very little thyme, a couple of blades of mace, two cloves, about thirty peppercorns, and an ounce of ham cut in pieces ; let the whole sweat well over a brisk lire : do not leave off stiri'ing ; add about two tablespoonfuls of flour ; stir it two minutes longer, bearing in mind that it must be as Avhite as you can make it; dilute with consomme (p. 77) ; bring it gradually to the consistence of " turned " sauce. When it is well clarified at the side of the stove, skim it, then add three parts of a bottle of boiling champagne. Reduce your sauce, on a quick fire, to the consistence of melted butter ; strain it through a tammy, and finish Avith a piece of anchovy butter as large as a walnut, cayenne, and lemon-juice. 22. Dutch. A little scraped horseradish, a button onion sliced, a little parsley or sliced parsley-root, a few peppercorns, and half a bay-leaf. Stew these at the side of the fire, to get out the flavour, in tarragon, elder, or plain vinegar, to your taste, three dessertspoonfuls of either, with as much consonune (p. 77). When this is done, pour the liquor into a basin 332 THE THOIiOUGH GOOD COOK. on the yolks of four or live eggs, stirring all the time ; return them to the stew-pan, which put on the fire ; keep the sauce stirring with a whisk — it must not hoil. When as thick as double cream take it off, strain it through a tammy, and work a little piece of fresh butter into it ; add a little lemon- juice and salt. This sauce is for immediate use. 23. Fish Gravy (Coulis de Poisson). Put into a saucepan a piece of butter, a few slices of onion, a carrot cut in jiieces ; then add the heads, the remains, and the l>ones of any fish ; let the vegetables simmer without burning, moisten with a vegetable gravy, and when it boils, thicken in the same fashion as a meat gravy, and use it in the same way. 24. Garlic, Bruise in a stone mortar three or four heads of garlic, together with a few pistachio nuts and four or five blanched almonds : then add two boiled potatoes — or, if you do not like potatoes, soaked bread will do : pound all well together, adding a little salt and pepper, stir vigorously all the ingredients, and the while pour in some olive oil and vinegar ; but be very careful not to pour in too heavily or too fast, or you will turn your sauce sour. This sauce can bo used with almost any kind of fish or poultry. 25. Geneva. Take a few mushrooms, onions, carrots sliced, parsley, a sprig of thyme, a bay-leaf, two ounces of ham, two cloves. HAUCES. 333 a blade of mace, and peppercorns ; pass the whole over the fire with a little butter. When it becomes clear, add a tablespaonfnl of flour, stir it well over the fire a few minutes, and add good consomme (p. 77) to bring it to the consistence of cream; with this put half a bottle of sherry or Madeira

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