Geneva Sauce, Brown — Cataldi's “Sauce Genévoise” for Salmon or Grilse or Salmon Peel

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Yield
12.0 people
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for 4 people
Instructions (6)
  1. Take a tumbler of port wine and put it into a stewpan with a little thyme, 1 bay-leaf, and 1 onion.
  2. Let it cook till reduced to glaze.
  3. then add to it about 8 tablespoonfuls of Spanish Sauce (see Sauces for Meat).
  4. Let it boil for about 5 minutes.
  5. pass it through a tammy.
  6. season, and serve over and round the sliced salmon.
Original Text
Geneva Sauce, Brown — Cataldi's “Sauce Genévoise” for Salmon or Grilse or Salmon Peel. (“Sir John's favourite brown sauce.”) Take a tumbler of port wine and put it into a stewpan with a little thyme, 1 bay-leaf, and 1 onion. Let it cook till reduced to glaze; then add to it about 8 tablespoonfuls of Spanish Sauce (see Sauces for Meat). Let it boil for about 5 minutes; pass it through a tammy; season, and serve over and round the sliced salmon. (The above is enough for 12 people—but for 4 people a wine-glassful of port wine to 3 tablespoonfuls of Spanish sauce is quite enough.)
Notes
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