Italian Sauce

Ingredients

• 2 ounces of butter
• a teaspoonful of chopped parsley
• 1 of shallot
• 1 of mushrooms
• half a pint of thin white wine
• a few tablespoonfuls of very good stock

Method

1. 1

   Put butter in a saucepan, add chopped parsley, shallot, mushrooms, and thin white wine.

2. 2

   Stew gently for an hour.

3. 3

   Thicken, add stock, and stew again.

4. 4

   Skim carefully, strain, and steam in a jar in hot water.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 18. The excerpt below is the record exactly as published.

Italian Sauce. Put 2 ounces of butter in a saucepan, a teaspoonful of chopped parsley, 1 of shallot, 1 of mushrooms, half a pint of thin white wine. Stew for an hour gently. Now thicken; add a few tablespoonfuls of very good stock

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