Italian Sauce

Ingredients

• a lump of butter as big as two eggs
• two tablespoonsful of chopped parsley
• one tablespoonful of chopped eschalots
• the same quantity of minced mushrooms
• add a bottle of white wine
• moisten with a tumblerful of velouté sauce
• and half a tumblerful of stock

Method

1. 1

   Simmer a lump of butter as big as two eggs in a saucepan, with two tablespoonsful of chopped parsley, one tablespoonful of chopped eschalots, and the same quantity of minced mushrooms, add a bottle of white wine; reduce the sauce, and moisten with a tumblerful of velouté sauce and half a tumblerful of stock; boil over a quick fire, skim off all grease, and as soon as the sauce is thick enough, take off the fire, and keep warm in a bain-marie.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 113. The excerpt below is the record exactly as published.

Italian Sauce, Simmer a lump of butter as big as two eggs in a saucepan, with two tablespoonsful of chopped parsley, one tablespoonful ot chopped eschalots, and the same quantity of minced mush- rooms, add a bottle of white wine; reduce the sauce, and moisten with a tumblerfui of velouté sauce and half a tumbler- ful of stoc

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