Italienne Sauce (Brown)

Method

Put into a stewpan one ounce of good fresh butter, two peeled eschalots that have been chopped up very fine, two ounces of fresh mushrooms that have been well washed and chopped finely, and then pressed from the water, a dessertspoonful of finely chopped parsley, and a pinch of chopped thyme and bayleaf; put the stewpan on the side of the stove and let the ingredients fry very gently for about fifteen minutes without browning, then add two wineglasses of white wine and reduce this to half the quantity with the pan covered over; then add three quarters of a pint of good brown sauce and half an ounce of glaze; boil again for about five minutes, keeping skimmed while cooking, then use. Tinned mushrooms can be used when fresh ones cannot be obtained, then the liquor from the tin should be reduced down to one or two tablespoonfuls and added to the sauce. A little of Liebig Company’s Extract of Meat may be used instead of the glaze.

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