Sauce Genoise

Ingredients

• 1 sliced onion
• 1 shallot
• clove of garlic
• 1 oz. butter
• small bouquet garni {No. 2)
• 1 teaspoonful anchovy essence
• 1 glass red wine {Burgundy)
• 1 pint Espagnole sauce {made from fish stock if desired)
• a pinch mignonette pepper

Method

1. 1

   Melt the butter in a stewpan, and fry onion, shallot, garlic, and bouquet, add the wine, let simmer until the onions are done, then add the sauce, and let simmer gently for ten minutes.

2. 2

   Strain through a fine sieve or tammy, add the pepper and anchovy essence, and use as directed.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 132. The excerpt below is the record exactly as published.

Sauce Genoise. — 1 sliced onion, 1 shallot, clove of garlic, 1 oz. butter, small bouquet garni {No. 2), 1 teaspoonful anchovy essence, 1 glass red wine {Burgundy), 1 pint Espagnole sauce {made from fish stock if desired), a pinch mignonette pepper

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