Italienne Sauce

Ingredients

• one tablespoon of butter
• one tablespoonful of chopped parsley
• one teaspoonful of onion, chopped very fine
• one tablespoon of chopped mushrooms
• one tablespoonful of flour
• one cup of white stock
• a small cup of white wine

Method

1. 1

   Put butter in a saucepan with parsley, onion, and mushrooms.

2. 2

   Boil for two minutes, then add flour and boil for one minute.

3. 3

   Add white stock and let boil for five minutes.

4. 4

   Then add white wine and boil quickly until thick.

5. 5

   Set aside until ready for use.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 122. The excerpt below is the record exactly as published.

Italienne Bauoe Put one tablespoon of butter in a saucepan with one table- spoonful of chopped parsley, one teaspoonful of onion, chopped very fine, and one tablespoon of chopped mushrooms. Boil ali together for two minutes, then add one tablespoonful of flour. BoU one minute. Add one cup of white stock and let ali boil iive minutes. Then add a small cup of white wine

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