Financier Sauce

Sauce a la Financiere

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Tablespoonfuls of Butter
  • A Tablespoonful of Flour
  • A Pint of Consomme
  • 6 Stoned Olives
  • 12 Mushrooms
  • A Glassful of Sherry Wine
  • Salt and Pepper to Taste
  • A Dash of Cayenne


Melt the butter, then remove from the fire and add the flour. Blend with a wooden spoon till smooth. Moisten with one pint of Consomme till it reaches the consistency of cream. Then add the chopped mushrooms, stoned olives, salt, pepper and Cayenne. Before serving add the Wine. Serve hot.