Financier Sauce

Sauce a la Financiere

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 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

Method

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.