30. GENOISE SAUCE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (18)

for frying

some ham, carrot, celery, onion, parsley roots, and mushrooms, into very thin slices ↝ Ham [Cold cuts and cured meats]
some ham, carrot, celery, onion, parsley roots, and mushrooms, into very thin slices ↝ Carrots, raw [Vegetables and Vegetable Products]
some ham, carrot, celery, onion, parsley roots, and mushrooms, into very thin slices ↝ Celery, raw [Vegetables and Vegetable Products]
some ham, carrot, celery, onion, parsley roots, and mushrooms, into very thin slices ↝ Onions, raw [Vegetables and Vegetable Products]
some ham, carrot, celery, onion, parsley roots, and mushrooms, into very thin slices ↝ Parsley, raw [Not included in a food category]
some ham, carrot, celery, onion, parsley roots, and mushrooms, into very thin slices ↝ Mushrooms, raw [Other vegetables and combinations]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some thyme ↝ Thyme, fresh [Spices and Herbs]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
half a bottle of red wine (claret suits best) ↝ Wine, red [Wine]

to add to sauce

a small ladleful of brown sauce
a little consommé

to finish sauce

a piece of anchovy butter ↝ Fish, anchovy [Fish]
a spoonful of chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (8)

Cut some ham, carrot, celery, onion, parsley roots, and mushrooms, into very thin slices.
Place these in a stewpan with a little butter, some thyme, and a bay-leaf, a blade of mace, and two cloves, and fry them on the stove for few minutes.
Moisten with half a bottle of red wine (claret suits best).
Boil the whole for five minutes.
Add a small ladleful of brown sauce and a little consommé.
Stir the sauce on the fire till it boils, and then set it to clarify by the side of the stove-fire.
Skim it, and pass it through a tammy into a bain-marie for use.
Just before dinner-time, add a piece of anchovy butter, a spoonful of chopped and blanched parsley, a little grated nutmeg, and lemon-juice.

Original Text

30. GENOISE SAUCE.
CUT some ham, carrot, celery, onion, parsley roots, and mushrooms, into very thin slices; place these in a stewpan with a little butter, some thyme, and a bay-leaf, a blade of mace, and two cloves, and fry them on the stove for few minutes; moisten with half a bottle of red wine (claret suits best). Boil the whole for five minutes; add a small ladleful of brown sauce and a little consommé; stir the sauce on the fire till it boils, and then set it to clarify by the side of the stove-fire; skim it, and pass it through a tammy into a bain-marie for use. Just before dinner-time, add a piece of anchovy butter, a spoonful of chopped and blanched parsley, a little grated nutmeg, and lemon-juice.

Notes

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