Genoa Sauce

Name: Genoa Sauce
Yield: 8 servings
Ingredients: one ounce of pistachios; one ounce of fir-apple kernels; one ounce of sweet almonds; half a tablespoonful of cold Bechamel; the yolks of six eggs; a little salt; and pepper; one quart of oil; the juice of one lemon; three tablespoonfuls of puree of herbs

From Soyer's standard cookery, 1912

Serves 8

Serve with cold fish.

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 40. The excerpt below is the record exactly as published.

Genoa Sauce. Pound in a mortar, and make into a smooth, fine paste, one ounce of pistachios and one ounce of fir-apple kernels, or, if these are not available, one ounce of sweet almonds; add half a tablespoonful of cold Bechamel. Put paste into a bowl, add the yolks of six eggs, a little salt and pepper, and finish the sauce with one quart of oil, the juice of one lemon, and proceed as for Mayonnaise. Complete with three tablespoonfuls of puree of herbs

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