Sauce Genevoise

Ingredients

• a medium-sized pike
• half an ounce of raw ham
• two cloves
• two bay-leaves
• a clove of garlic
• a little thyme
• a pinch of salt
• a pinch of pepper
• a few mushrooms
• two claret-glasses of red wine
• half a pint of Spanish sauce
• a wineglass of madeira

Method

1. 1

   Cut the pike into pieces, put in a saucepan with ham, cloves, bay leaves, garlic, thyme, salt, pepper, mushrooms, and red wine.

2. 2

   Reduce by half, add Spanish sauce, boil for thirty minutes, then add madeira, strain, and stir in anchovy sauce.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 18. The excerpt below is the record exactly as published.

Sauce Genevoise. Cut a medium-sized pike in pieces, which put in a saucepan with half an ounce of raw ham cut in small pieces, two cloves, two bay-leaves, a clove of garlic, a little thyme, a pinch of salt and pepper, a few mushrooms chopped up, and two claret-glasses of red wine. Reduce one half, add half a pint of Spanish sauce (Art. 80), boil thirty minutes ; then add a wineglass of madeira

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