Italienne Sauce

Ingredients

• 2 shallots
• 6 mushrooms
• 1 dessert spoonful of salad oil
• 1 wine glass of sherry
• 1 sprig of thyme
• 1 bay leaf
• 1/2 pint of espagnole sauce

Method

1. 1

   Chop shallots and mushrooms, fry with thyme and bay leaf in oil until browned.

2. 2

   Add sherry and reduce by half.

3. 3

   Stir in espagnole sauce and skim off excess oil.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 121. The excerpt below is the record exactly as published.

6 mushrooms, 1 carrot, 1 small onion, 2 shallots, 1 glass of sherry^ Bouquet Garni. Take ij ounces of the butter, spread it over the bottom of a stewpan, then lay in the veal, cut in dice, also the ham ; pour into the stewpan half a pint of the stock, and set the pan on the gas to boil till nearly reduced to a glaze, then take it off the gas, add the lump of glaze, and reduce it again till a thick brown glaze; add the pint of stock, also the carrot, onion, shallots, mushrooms, and a small bouquet garni. Set it on the gas stove to simmer for two hours, and then strain through a tamis into a basin. Take another smaller stewpan and mix in it the butter and flour; pour upon it the stock, previously taking off all the fat, and mix well over the gas; then let the sauce simmer again on the smallest jets to throw up all the butter that the roux is mixed with; strain, and the sauce is ready for use. Italienne Sauce. — Ingredients : 2 shallots, 6 mush¬ rooms, 1 dessert spoonful of salad oil, 1 wine glass of sherry, 1 sprig of thyme, 1 bay leaf, J pint of espag- nole sauce

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