Fennel Sauce

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

sufficient fennel ↝ Fennel, bulb, raw [Vegetables and Vegetable Products]
half a pint of butter sauce ↝ Lemon-butter sauce [Dips, gravies, other sauces]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (3)

Chop and blanch sufficient fennel to colour the sauce of a bright green.
Put the blanched fennel into a bain-marie containing half a pint of butter sauce.
Add a little pepper, salt, and lemon-juice.

Original Text

FENNEL SAUCE.
Chop and blanch sufficient fennel to colour the sauce of a bright green, and put it into a bain-marie, containing half a pint of butter sauce; add a little pepper, salt, and lemon-juice.

Notes

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