Sauce Genoise, maiyre

Ingredients

• 1 carrot
• 4 stick celery
• 1 onion
• 2 fresh mushrooms
• 2 oz. bacon
• 1 oz. butter
• 1 tablespoonful flour
• 1 glass Burgundy wine
• £ pint fish stock

Method

1. 1

   Prepare a mirepoix of 1 carrot, 4 stick celery, 1 onion, 2 fresh mushrooms, and 2 oz. bacon, all cut into dice.

2. 2

   Melt 1 oz. butter in a stewpan, add the above mirepoix, also a bay-leaf and a few peppercorns, and fry for five minutes over a brisk fire, add 1 tablespoonful flour, stir until it acquires a nut-brown colour, moisten with 1 glass Burgundy wine and £ pint fish stock, boil up and simmer for half an hour.

3. 3

   Strain, season to taste.

4. 4

   Reheat and serve as directed.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 133. The excerpt below is the record exactly as published.

Sauce Genoise, maiyre. — Prepare a mirepoix of 1 carrot, 4 stick celery, 1 onion, 2 fresh mushrooms, and 2 oz. bacon, all cut into dice. Melt 1 oz. butter in a stewpan, add the above mire- poix, also a bay-leaf and a few peppercorns, and fry for five minutes over a brisk fire, add 1 tablespoonful flour, stir until it acquires a nut- brown colour, moisten with 1 glass Burgundy wine and £ pint fish stock

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