Italian Sauce

Ingredients

• half a dozen mushrooms
• one onion
• three eschalots
• a rashet of ham
• three gills of stock
• a glass of chablis
• three-quarters of an ounce of butter
• a teaspoonful of flour
• a squeeze of lemon-juice
• pepper
• salt

Method

1. 1

   Fry minced mushrooms, onion, eschalots, and ham until golden.

2. 2

   Add stock and bouquet garni, bring to boil, and simmer for 45 minutes.

3. 3

   Add chablis and lemon juice.

4. 4

   Melt butter, mix with flour, and strain sauce into it while stirring.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 95. The excerpt below is the record exactly as published.

ITALIAN SAUCE. TO MAKE A PINT. Ingredients. Stock. Eschalots. Mushrooms. Onions. Ilam. Chablis. Butter. 1. Put into a clean quart stewpan half a dozen mushrooms, one onion, three eschalots, and a rashet of ham, all minced finely. 2. Fry these for five minutes to a golden colour. 3. Add three gills of 2 1 4 Buckmaster's Cookery. stock and a small bouquet garni. 4. Let the whole come slowly to the boil. 5. Simmer for three-quarters of an hour. 8. Add a glass of chablis, sauterne, or madeira, and a squeeze of lemon-juice. 7. Season with pepper and salt. 1. Melt in another stewpan three-quarters of an ounce of butter. 2. Add a tea- spoonful of flour, and thoroughly mix. 3. Ask some one to strain the sauce gradually into the second stewpan while you stir, and the sauce is ready. Precautions. — The success of this sauce depends on the constant attention of the cook. ONION SAUCE (1). Ingredients. Onions. Melted Butter. Milk. 1. Peel the onions, and put them for a quarter of an hour into salt and water. 2. Blanch them, and then boil them in plenty of water or milk. 3. Pass them through a hair sieve. 4. Stir the pulp into thin melted butter. 5. Boil up. 6. Season with pepper and salt, and serve. Precautions. — By boiling the onions in milk a more delicate flavour is obtained. ONION SAUCE (2). Ingredients. Onions. Cream or Milk. 1. Peel the onions and blanch them. 2. Roughly mince them. 3. Put an ounce of butter into a clean stewpan. 4. Add a teaspoonful of flour

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