GENEVESE SAUCE FOR SALMON, TROUT, &c.

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Total: 120 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

1 small carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a small faggot of sweet herbs, including parsley
1 onion ↝ Onions, raw [Vegetables and Vegetable Products]
5 or 6 mushrooms (when obtainable) ↝ Mushrooms, raw [Other vegetables and combinations]
1 bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
6 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
1 blade of mace ↝ Spices, mace, ground [Spices and Herbs]
2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 glass of sherry
1-1/2 pint of white stock, No. 107
thickening of butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (4)

Cut up the onion and carrot into small rings, and put them into a stewpan with the herbs, mushrooms, bay-leaf, cloves, and mace.
Add the butter, and simmer the whole very gently over a slow fire until the onion is quite tender.
Pour in the stock and sherry, and stew slowly for 1 hour, when strain it off into a clean saucepan.
Now make a thickening of butter and flour, put it to the sauce, stir it over the fire until perfectly smooth and mellow, add the lemon-juice, give one boil, when it will be ready for table.

Original Text

GENEVESE SAUCE FOR SALMON, TROUT, &c.

427. INGREDIENTS.—1 small carrot, a small faggot of sweet herbs, including parsley, 1 onion, 5 or 6 mushrooms (when obtainable), 1 bay-leaf, 6 cloves, 1 blade of mace, 2 oz. of butter, 1 glass of sherry, 1-1/2 pint of white stock, No. 107, thickening of butter and flour, the juice of half a lemon.

Mode.—Cut up the onion and carrot into small rings, and put them into a stewpan with the herbs, mushrooms, bay-leaf, cloves, and mace; add the butter, and simmer the whole very gently over a slow fire until the onion is quite tender. Pour in the stock and sherry, and stew slowly for 1 hour, when strain it off into a clean saucepan. Now make a thickening of butter and flour, put it to the sauce, stir it over the fire until perfectly smooth and mellow, add the lemon-juice, give one boil, when it will be ready for table.

Time.—Altogether 2 hours.

Average cost, 1s. 3d per pint.

Sufficient, half this quantity for two slices of salmon.

[Illustration: SAGE.]

SAGE.—This was originally a native of the south of Europe, but it has long been cultivated in the English garden. There are several kinds of it, known as the green, the red, the small-leaved, and the broad-leaved balsamic. In cookery, its principal use is for stuffings and sauces, for which purpose the red is the most agreeable, and the green the next. The others are used for medical purposes.

Notes

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