Italian Sauce

Ingredients

• two glasses of French white wine
• two or three large fresh mushrooms
• a small chopped onion
• a bouquet garni
• half a dozen pepper-corns
• one pint of Yelouté or Espagnole sauce
• a gill of game broth
• the juice of a lemon

Method

1. 1

   Put two glasses of French white wine into a stewpan with two or three large fresh mushrooms properly cleaned and minced finely, a small chopped onion, a bouquet garni, and half a dozen pepper-corns.

2. 2

   Boil and simmer till reduced to half.

3. 3

   Meanwhile, put in another stewpan one pint of Yelouté or Espagnole sauce with a gill of game broth; boil and stir for a few minutes.

4. 4

   Pour the wine sauce gradually over this, keep stirring, rub it through a tammy sieve, and add the juice of a lemon before serving.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 44. The excerpt below is the record exactly as published.

ITALIAN SAUCE. Put two glasses of French white wine into a stewpan with two or three large fresh mushrooms properly cleaned and minced finely ; also a small chopped onion, a " bouquet garni," and half a dozen pepper-corns ; boil it and simmer till reduced to half. Meanwhile put in another stewpan one pint of Yelout6 or Espagnole sauce, with a gill of game broth ; boil it, and stir for a few minutes ; then pour the wine sauce gradually over this, keep stirring, rub it after- wards through a tammy sieve, and add the juice of a lemon

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