Sauce à l’Italienne

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 2 tablespoons Onion finely chopped.
  • 2 tablespoons Carrot finely chopped
  • 2 tablespoons Lean raw ham finely chopped
  • 12 peppercorns.
  • 2 cloves.
  • Sprig marjoram.
  • 2 tablespoons butter.
  • tablespoons flour.
  • 1 cup Brown Stock.
  • cups white wine.
  • ½ tablespoon finely chopped parsley.

Method

Cook first six ingredients with butter five minutes, add flour, and stir until well browned; then add gradually stock and wine. Strain, reheat, and after pouring around fish sprinkle with parsley.