60. SICILIAN SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (11)
  1. Cut two truffles, four shalots, a dozen mushrooms, and some parsley, separately.
  2. Put them into a small stewpan with thyme, a bay-leaf, one clove of garlic, and a little cayenne.
  3. Moisten with two glasses of sherry.
  4. Set the whole to simmer gently on a slow fire for ten minutes.
  5. Add a sufficient quantity of Allemande sauce for the purpose required.
  6. Reduce it to its proper consistency.
  7. Put it into a bain-marie for use.
Just before using this sauce
  1. Add a spoonful of chopped and blanched parsley.
  2. Add the rind of two oranges—pared extremely thin, cut into fine shreds, and blanched.
  3. Add some lemon-juice.
  4. Add a little pounded sugar.
Original Text
60. SICILIAN SAUCE. Cut two truffles, four shalots, a dozen mushrooms, and some pars- ley, separately; put them into a small stewpan with thyme, and a bay-leaf, one clove of garlic, and a little cayenne; moisten with two glasses of sherry, set the whole to simmer gently on a slow fire for ten minutes; add a sufficient quantity of Allemande sauce for the pur- pose required, reduce it to its proper consistency, and then put it into a bain-marie for use. Just before using this sauce, add a spoonful of chopped and blanched parsley, the rind of two oranges—pared extremely thin, cut into fine shreds, and blanched—some lemon-juice, and a little pounded sugar.
Notes
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