Italian Sauce

Ingredients

• some lemon
• some parsley
• some thyme
• some mushrooms
• a clove of garlic
• a little butter
• a little consomme

Method

1. 1

   Put some lemon, parsley, thyme, and mushrooms, shredded small, into a stew-pan with a little butter and a clove of garlic.

2. 2

   Set on a moderate fire; as soon as the butter begins to fry, pour in a little consomme, and let stew till pretty thick; then take out the garlic, add some butter sauce and a little lemon-juice.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 183. The excerpt below is the record exactly as published.

some mushrooms and gherkins, or capers, and put them into a shallot-sauce Avith a little parsley finely minced. 30. Ham. Beat to a mash Avitli a rolling-pin some thin slices of the lean part of a dressed ham, and put it into a saucepan SAUCES. 335 with a tcaciipful of gravy. Set it over a slow fire, and Iceep stirring it to prevent its sticking to the bottom. When it has been on some time, put in a bunch of sweet herbs, half a pint of beef gravy, and. some pepper. Cover it close, let it stew over a gentle lire, and when it is done strain it oft". This is a ver\' good sauce for any kind of veal. 31. Hatelets. Put some smooth sauce (Xo. Go) on a bit of butter into a stew-pan, with some parsley, shallots, and champignons, all shredded small; set them on the tire, and when they begin to ivy, add a little stock, browning, pepper, nutmeg, a bay-leaf, and salt ; reduce the whole to the consistence of a beef broth, take out the ba^'-leaf, put in the yolks of three eggs, and stir till sufficiently thick. Be careful not to let it boil. 32. HoUandaise. As in the Sauce Blanche (No. 10), mix a dessertspoonful of flour and four ounces of butter. Moisten with two- thirds of the Avater necessary to make the sauce. Let it boil for a few minutes, and take the saucepan oft' the fire. Mix, while stirriuQ', five yolks of eo-ofs well beaten with a little water. Put the sauce back on the fire, so as to cook the eggs, and as soon as these are done, take the saucepan olf again. Then you nmst proceed as when making the Sauce Blanche, adding the juice of one or two lemons, eight ounces of butter, and the rest of the 336 THE THOBOVGII G(JOD COOK. water. To make this sauce well, you iimst prepare it in a shallow saucepan which holds double the quantity which you need, so as to be able to stir quickly. When the sauce is ready, you shift it into a smaller saucepan to keep it Avarni, leaving the spoon in it, so as to stir from time to time. At the moment of serving, if too thick, add" a little Avater and fresh but tor. 33. Hot Horseradish. Fry together in a stew-pan two oiuiccs of butter and two ounces of flour, without discolouring them ; then mix in half a pint of Avell-flavourcd chicken stock, and half a gill of cream, and stir all together till it boils; add the juice of one lemon, and tAvo raw yolks of eggs, and stir over the fire again till it thickens, but do not let it boil : put in a teaspoonful of mixed English mustard, Avring through the tanmry, add a tablespoonful of French vinegar, a dust of castor sugar, and four large tablespoonfuls of freshly- grated horseradish sauce; mix well, and use. 34. Italian. Put some lemon, parsley, thyme, and mushrooms, shredded small, into a stew-pan with a little butter and a clove of garlic. Set on a moderate fire ; as soon as the butter begins to fry, pour in a little consomme

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