Genoese Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

half a pint of good brown sauce
one chopped eschalot
a dessertspoonful of mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]
a teaspoonful of anchovy essence ↝ Fish, anchovy [Fish]
a pinch of castor sugar ↝ Sugars, granulated [Sweets]
a wineglass of claret
a teaspoonful of chopped parsley ↝ Parsley, raw [Not included in a food category]
one and a half ounces of good butter

Instructions (5)

Put half a pint of good brown sauce into a stewpan with one chopped eschalot, a dessertspoonful of mushroom catsup, a teaspoonful of anchovy essence, a pinch of castor sugar, and a wineglass of claret.
Boil together for eight to ten minutes.
Tammy.
Add a teaspoonful of chopped parsley.
Work into it by degrees one and a half ounces of good butter.

Original Text

Genoese Sauce.—Put half a pint of good brown sauce into a stewpan with one chopped eschalot, a dessertspoonful of mushroom catsup, a teaspoonful of anchovy essence, a pinch of castor sugar, and a wineglass of claret; boil together for eight to ten minutes, then tammy, add a teaspoonful of chopped parsley, and work into it by degrees one and a half ounces of good butter. This sauce can be served with salmon, soles, turbot, codfish, &c.

Notes

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