Sauce Finaniere

Ingredients

• half a pint of good clear stock
• a few fowl or game giblets
• a dozen small mushrooms
• a dozen shallots
• two or three olives, stoned and cut small
• a glass of white wine
• a spoonful of scraped horse-radish
• pepper and salt to taste
• thicken the sauce with brown roux or butter and flour rolled together
• a small spoonful of curry powder

Method

1. 1

   Simmer stock with giblets, liver, mushrooms, shallots, olives, wine, horse-radish, pepper, and salt for two hours.

2. 2

   Thicken and serve.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 23. The excerpt below is the record exactly as published.

auce Finaneiere. Put in a saucepan half a pint of good clear stock, a few fowl or game giblets; cut small pieces of cooked liver and ham, a dozen small mushrooms, a dozen shallots, two or three olives, stoned and cut small (or tomatoes may be used instead), a glass of white wine, a spoonful of scraped horse-radish, pepper and salt. Let all these simmer together for a couple of hours, then thicken the sauce with brown ^^ roux '^ or butter and flour rolled together, add any gravy available and a small spoonful of curry powder

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