Genoise Sauce

Ingredients

• Head of the fish
• 1 tablespoon butter
• 1 tablespoon minced carrot
• Small onion, sliced
• 1 sprig sweet basil
• 1 clove
• l/2 cup claret
• 4 peppercorns
• Juice of l/2 lemon
• 1 tablespoon minced parsley

Method

1. 1

   Cover fish head with cold water, add all other ingredients except claret, lemon juice and parsley.

2. 2

   Bring to a boil and simmer 30 minutes.

3. 3

   Strain.

4. 4

   There should be 2 cups of liquid.

5. 5

   Add claret and cook 10 minutes.

6. 6

   Add lemon juice and parsley.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 22. The excerpt below is the record exactly as published.

GENOISE SAUCE (For salt water fish and broiled fresh water fish) Head of the fish 1 tablespoon butter 1 tablespoon minced carrot Small onion, sliced 1 sprig sweet basil Salt 1 clove l/2 cup claret 4 peppercorns Juice of l/2 lemon 1 tablespoon minced parsley

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