Italian Sauce

Ingredients

• six mushrooms
• two shallots
• an ounce of butter
• a quarter of a pint of good stock
• half a pint of Spanish sauce

Method

1. 1

   Fry mushrooms and shallots in butter until brown.

2. 2

   Add stock and Spanish sauce (or substitute with stock and wine if necessary) and simmer for 20 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 758. The excerpt below is the record exactly as published.

Italian Sauce. — Fry six mushrooms and two shallots, finely minced, in an oimce of butter ; when brown add a quarter of a pint of good stock, and half a pint of Spanish sauce. When the latter is not at hand, take half a pint of stock, and a glass of champagne or other light wine. Probable cost, exclusive of wine. Is. Time to simmer, after the stock is added, twenty minutes. The above ingredients are suflScient to fill a sauce tureen. Italian Sauce for Boiled Beef {^ce Beef, Boiled, Italian Sauce for). Italian Sauce (Pousse et Blanche). — Put the following ingredients into a stewpan: — Two spoonfuls of chopped mushrooms, one of parsley, half a shallot, the same of bay-leaf ; add pepper and salt to taste. Stew them gently. with just enough espagnolc sauce to moisfen them, and thin to a proper consistency v,-itk good strong broth. Strain for use. For ssiucc blanche, moisten with veloule in the place of espagnole. Italian Sauce, White (ariothcr way).— Chop three shallots, a bit of garlic as big as a pea, and as many button-mushrooms as will fill a table-spoon twice. Put them v/ith a breakfast- cupful of stock into a stewpan, add a large slice of ham, which shoiild be minced, and simmer over a slow fire. In about half an hour add a quarter of a pint of bechamel ; boil, and strain. Season with salt, haK a tea-spoonful of sugar, the same of vinegar, and a squeeze of lemon- juice. The probable cost wiU be about lOd. Sufiicient for a dish. Italian Steak. — Take two or three pounds of steak from the rump or fillet — let it be quite an inch and a half in thickness. Brown it in a stewpan with two or three ounces of butter

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