14. FINE HERBS SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 5 min Total: 5 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

a large tablespoonful of prepared white mushrooms, chopped ↝ Mushrooms, white, raw [Vegetables and Vegetable Products]
three shalots, chopped
a handful of parsley, chopped ↝ Parsley, raw [Not included in a food category]
an ounce of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pinch of minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
salt ↝ Salt, table, iodized [Spices and Herbs]
a small ladleful of finished Espagnole or Velouté sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (7)

Chop, separately, the mushrooms, shalots, and parsley.
Place the chopped ingredients in a stew-pan with the butter, pepper, nutmeg, and salt.
Cook over heat for five minutes.
Add the Espagnole or Velouté sauce.
Boil quickly.
Finish with lemon-juice.
Pour into a bain-marie for use.

Original Text

14. FINE HERBS SAUCE.
CHOP, separately, a large tablespoonful of prepared white mushrooms, three shalots, and a handful of parsley; place these in a stew-pan with an ounce of fresh butter, a pinch of minionette pepper, a little grated nutmeg and salt; pass the whole on the fire for five minutes; add a small ladleful of finished Espagnole or Velouté sauce (according to the colour required); boil it quickly, finish with a little lemon-juice, and pour it into a bain-marie for use.

Notes

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