Italian Sauce
From À la mode cookery (1902).
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A historical recipe
À la mode cookery, by Mrs. (Harriet Anne) De Salis (1902).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- a pound of butter
- a tumblerful of sauterne
- a tumblerful of veloute sauce
- a gill of stock
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Melt a quarter of a pound of butter in a saucepan and let it simmer with two table-spoonfuls of chopped parsley, one of chopped shalots, and the same of minced mushrooms ;
- add a tumblerful of sauterne.
- Reduce the sauce and add a tumblerful of veloute sauce and a gill of stock.
- Boil over a quick fire, skim off all grease, and when the sauce is thick enough take it off the fire and keep it warm in a bain-marie.
- Where no bain-marie is at hand, stand in a preservingpan with hot water in it.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Slotted spoon