Genoese Sauce

Sauce a la Genoise

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Tablespoonful of Butter
  • 2 Tablespoonfuls of Flour
  • A Glassful of Claret
  • A Tablespoonful of Chopped Parsley
  • ½ Pint of Water
  • Salt, Pepper, Nutmeg and Allspice to Taste


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 pepper and salt and a little nutmeg and allspice. Let the Sauce simmer and reduce to about one-half. Add parsley as a garnish, and serve with boiled fish or boiled meat.