Gimo Sauce (Sauce a la Gimo)

Ingredients

• Put the fish bones with three cups of water
• add a little pepper
• and salt
• have ready four small onions
• one dozen mushrooms (washed and peeled)
• two artichoke bottoms (cut in small quarters)
• dissolve two tablespoons flour
• add a tablespoon butter
• and three tablespoons sherry
• color with kitchen bouquet a nice golden shade

Method

1. 1

   Put the fish bones with three cups of water in a saucepan on stove, add a little pepper and salt, cook about fifteen minutes, then strain the juice.

2. 2

   In the meantime, have ready four small onions, one dozen mushrooms (washed and peeled), and two artichoke bottoms (cut in small quarters).

3. 3

   Put these ingredients into the fish broth, cook about fifteen minutes.

4. 4

   In the meantime, dissolve two tablespoons flour in some water, thicken the sauce, add a tablespoon butter and three tablespoons sherry; color with kitchen bouquet a nice golden shade, let the sauce cook a few minutes; skim well.

5. 5

   This sauce is to be served with different kinds of fish.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 464. The excerpt below is the record exactly as published.

Gimo Sauce (Sauce a la Gimo ) Put the fish bones with three cups of water in a saucepan on stove, add a little pepper and salt, cook about fifteen minutes, then strain the juice. In the meantime, have ready four small onions, one dozen mushrooms (washed and peeled), and two artichoke bottoms (cut in small quarters). Put these ingredients into the fish broth, cook about fifteen minutes. In the meantime, dissolve two tablespoons flour in some water, thicken the sauce, add a tablespoon butter and three tablespoons sherry; color with kitchen bouquet a nice golden shade

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