Genoise Sauce

Ingredients

• an ounce or two of butter
• two tablespoonfuls of olive-oil
• an onion cut in slices
• a glass of claret
• a handful each of fresh mushroom trimmings
• truffles
• a little chopped parsley
• half a bay-leaf
• one pint of Espagnole sauce
• half a pint of veal broth
• three tablespoonfuls of fish essence
• two ounces of crayfish butter
• the same quantity of anchovy butter

Method

1. 1

   Fry in a stewpan with an ounce or two of butter two tablespoonfuls of olive-oil and an onion cut in slices.

2. 2

   Moisten with a glass of claret, add a handful each of fresh mushroom trimmings and truffles, a little chopped parsley, and half a bay-leaf, and simmer for about ten minutes.

3. 3

   Meanwhile, boil in a stewpan one pint of Espagnole sauce, with half a pint of veal broth and three tablespoonfuls of fish essence till reduced to one-third.

4. 4

   Add the contents of the first stewpan to it, mix well, skim carefully, boil it again for a few minutes, then rub through a tammy sieve, return it to the stewpan on the fire, add two ounces of crayfish butter and the same quantity of anchovy butter; stir and mix well on the fire till boiling, and then serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 45. The excerpt below is the record exactly as published.

GENOISE SAUCE. Fry in a stewpan with an ounce or two of butter two tablespoonfuls of olive-oil and an onion cut in slices; moisten with a glass of claret, add a handful each of fresh mushroom trimmings and truffles, a little chopped parsley, and half a bay-leaf, and simmer for about ten minutes. Meantime boil in a stewpan one pint of Espagnole sauce, with half a pint of veal broth and three tablespoonfuls of fish essence till reduced to one-third ; after which, add the contents of the first stewpan to it ; mix well, skim carefully, boil it again for a few minutes, then rub thix>ugh a tammy sieve, return it to the stewpan on the fire, add two ounces of crayfish butter and the same quantity of anchovy butter

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