Genoese Sauce

Sauce a la Genoise

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Tablespoonful of Butter
  • 2 Tablespoonfuls of Flour
  • A Glas


Melt a tablespoonful of butter, stir in two tablespoonfuls of flour, and mix well till smooth. Then add a wineglassful of Claret, stirring well. To this add about a half pint of water, and season with pe