GENEVESE SAUCE, OR SAUCE GÉNÉVOISE

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

three ounces of the lean of a well-flavoured ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
half a small carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
two or three very small sprigs of lemon thyme ↝ Thyme, fresh [Spices and Herbs]
of parsley ↝ Parsley, raw [Not included in a food category]
rather more than an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pint of good boiling veal gravy ↝ Gravy, poultry [Dips, gravies, other sauces]
a wineglassful and a half of good sherry or Madeira
two tablespoonsful of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
some cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little salt if needed ↝ Salt, table, iodized [Spices and Herbs]
a small tablespoonful of flour very smoothly mixed with two ounces of butter ↝ Flour, 00 [Cereal Grains and Pasta]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Optional addition

A teaspoonful or more of essence of anchovies ↝ Fish, anchovy [Fish]

Instructions (9)

Cut into dice three ounces of the lean of a well-flavoured ham, and put them with half a small carrot, four cloves, a blade of mace, two or three very small sprigs of lemon thyme and of parsley, and rather more than an ounce of butter, into a stewpan.
Just simmer them from three-quarters of an hour to a whole hour.
Stir in a teaspoonful of flour.
Continue the slow stewing for about five minutes.
Pour in by degrees a pint of good boiling veal gravy, and let the sauce again simmer softly for nearly an hour.
Strain it off, heat it in a clean saucepan.
When it boils, stir in a wineglassful and a half of good sherry or Madeira, two tablespoonsful of lemon-juice, some cayenne, a little salt if needed, and a small tablespoonful of flour very smoothly mixed with two ounces of butter.
Give the whole a boil after the thickening is added.
Pour a portion of the sauce over the fish (it is served principally with salmon and trout), and send the remainder very hot to table in a tureen.

Original Text

GENEVESE SAUCE, OR SAUCE GÉNÉVOISE.

Cut into dice three ounces of the lean of a well-flavoured ham, and put them with half a small carrot, four cloves, a blade of mace, two or three very small sprigs of lemon thyme and of parsley, and rather more than an ounce of butter, into a stewpan; just simmer them from three-quarters of an hour to a whole hour, then stir in a teaspoonful of flour; continue the slow stewing for about five minutes, and pour in by degrees a pint of good boiling veal gravy, and let the sauce again simmer softly for nearly an hour. Strain it off, heat it in a clean saucepan, and when it boils, stir in a wineglassful and a half of 118good sherry or Madeira, two tablespoonsful of lemon-juice, some cayenne, a little salt if needed, and a small tablespoonful of flour very smoothly mixed with two ounces of butter. Give the whole a boil after the thickening is added, pour a portion of the sauce over the fish (it is served principally with salmon and trout), and send the remainder very hot to table in a tureen.

Lean of ham, 3 oz.; 1/2 small carrot; 4 to 6 cloves; mace, 1 large blade; thyme and parsley, 3 or 4 small sprigs of each; butter, 1 to 1-1/2 oz.: 50 to 60 minutes. Veal gravy, 1 pint: 3/4 to 1 hour. Sherry or Madeira, 1-1/2 glassful; lemon-juice, 2 tablespoonsful; seasoning of cayenne and salt; flour, 1 tablespoonful; butter, 2 oz.: 1 minute.

Obs.—A teaspoonful or more of essence of anchovies is usually added to the sauce, though it is scarcely required.

Notes

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