Genevese Sauce, or Sauce Genevoise

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Lean of ham, 3 oz.
  • ½ small carrot
  • 4 to 6 cloves


Cut into dice three ounces of the lean of a well-flavoured ham, and put them with half a small carrot, four cloves, a blade of mace, two or three very small sprigs of lemon thyme and of parsley, and rather more than an