Home Recipes Cook Books Food Categories Featured

Genoese Sauce For Stewed Fish

(Sauces.) - (The Lady's Own Cookery Book)







This sauce is made by stewing fish. Make marinade of carrots, parsley

roots, onions, mushrooms, a bay-leaf, some thyme, a blade of mace, a few

cloves, and some spices: fry the whole white in butter; pour in a pint

of white wine, or less, according to the quantity of sauce required; put

in the fish, and let it stew thoroughly to make the sauce. Then take a

little browned flour and butter, and mix it with the reserved liquor;

add three or four spoonfuls of gravy from veal jelly; let these stew

very gently on the corner of the stove; skim off the grease; put in a

little salt and cayenne pepper, and add two spoonfuls of the essence of

anchovy and a quarter of a pound of butter kneaded with flour. Squeeze

in the juice of a whole lemon, and cover the stewed fish with this

sauce, which ought to be made thick and mellow.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1050 times.

Home Made Cookies.ca