Genevoise Sauce

Ingredients

• two oz. of butter
• one lb. of Mirepoix
• two Ibs. of head of salmon
• one bottle of excellent red wine
• one pint of Lenten Espagnole
• one liqueur-glass of burnt brandy
• one-half pint of red wine
• as much fish fumet

Method

1. 1

   Heat butter, brown Mirepoix, add salmon and bones, stew for 20 minutes.

2. 2

   Drain butter, moisten with red wine, reduce, add Lenten Espagnole, cook for 30 minutes, strain, remove fat, add burnt brandy, red wine, and fish fumet, boil, and despumate for 1.5 hours.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 21. The excerpt below is the record exactly as published.

GENEVOISE SAUCE Heat two oz. of butter in a stewpan; insert one lb. of Mire- poix (No. 228) without bacon. Slightly brown, add two Ibs. of head of salmon and remains or bones of fish, and stew with lid on for twenty minutes. Let the stewpan lean slightly to THE SMALL COMPOUND SAUCES 27 one side, so that the butter may be drained; moisten with one bottle of excellent red wine; reduce the latter by half; add one pint of Lenten Espagnole, and allow to cook gently for half an hour. Rub the sauce through a sieve, pressing it so as to extract all the essence. Let it rest awhile; carefully remove the fat which has risen to the surface, and add one liqueur-glass of burnt brandy, one-half pint of red wine, and as much fish fumet

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