gluten-freenut-freeegg-freesoy-free
Sauce Genevoise
From Cookery for every household, 1914
Serves 1
This is a rich fish sauce, and the brown foundation sauce should be made with fish stock.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 299. The excerpt below is the record exactly as published.
Sauce Genevoise | pt. brown sauce. 1 oz. butter. 1 glass sherry or Mar- sala. A bouquet garni. 1 table-sp. onion. 1 dessert-sp. butter. chopped anchovy
Cook this with the app: pantry check, scaling, and the assistant.