Genoese Sauce Recipe

Ingredients: Onion, butter, Burgundy, mushrooms, truffles, parsley, bay

leaf, Espagnole sauce (No.1), blond of veal, essence of fish, anchovy

butter, crayfish or lobster butter.



Cut up a small onion and fry it in butter, add a glass of Burgundy, some

cuttings of mushrooms and truffles, a pinch of chopped parsley and half

a bay leaf. Reduce half. In another saucepan put two cups of Espagnole

sauce, one cup of veal stock, and a tablespoonful of essence of fish,

reduce one-third and add it to the other saucepan, skim off all the

grease, boil for a few minutes, and pass through a sieve. Then stir

it over the fire, and add half a teaspoonful of crayfish and half of

anchovy butter.

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