Sauce Italienne

Ingredients

• Two Shalots
• Six Mushrooms
• One ounce of Butter
• A sprig of Thyme
• Bayleaf
• One gill of Sherry
• One ounce of Flour
• Half a pint of Second Stock

Method

1. 1

   Chop the shalots and mushrooms and fry them in the butter with the flour, thyme, and bayleaf, till a good brown; then add the sherry, let it boil till reduced to half the quantity.

2. 2

   Add the stock, and boil for ten minutes.

3. 3

   Strain it, and it is ready for use.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 46. The excerpt below is the record exactly as published.

Sauce Italienne. Ingredients. Two Shalots. Six Mushrooms. One ounce of Butter. A sprig of Thyme. Bayleaf. SaucSs. 141 Oue gill of Sherry. One ounce of Flour. Half a pint of Second Stock

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