Gratin Sauce (for Fish)

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

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 5 min Total: 5 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

one eschalot
four or five good-sized, well-washed mushrooms (fresh, if possible) ↝ Mushrooms, raw [Other vegetables and combinations]
one tablespoonful of finely chopped parsley ↝ Parsley, raw [Not included in a food category]
two glasses of sherry
half an ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
about half a pint of good thick brown sauce
a teaspoonful of essence of anchovy ↝ Fish, anchovy [Fish]

Instructions (4)

Peel and chop finely one eschalot and four or five good-sized, well-washed mushrooms (fresh, if possible), and put these in a stewpan, with one tablespoonful of finely chopped parsley, two glasses of sherry, and half an ounce of glaze.
Reduce these a quarter part.
Add about half a pint of good thick brown sauce, a teaspoonful of essence of anchovy, and cook all together for about five minutes.
Take up and pour over the fish.

Original Text

Gratin Sauce (for Fish).—Peel and chop finely one eschalot and four or five good-sized, well-washed mushrooms (fresh, if possible), and put these in a stewpan, with one table- spoonful of finely chopped parsley, two glasses of sherry, and half an ounce of glaze; reduce these a quarter part, then add about half a pint of good thick brown sauce, a teaspoon- ful of essence of anchovy, and cook all together for about five minutes, then take up and pour over the fish.

Notes

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