Sauce à l’Italienne

Preparation info
    • Difficulty

      Easy

Appears in

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 2 tablespoons Onion finely chopped.
  • 2 tablespoons Carrot finely chopped
  • 2

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.