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The Times Picayune Publishing Company

Genoese Sauce

Sauce a la Genoise

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

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

Method

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

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