Italian Sauce
A historical recipe from How to Cook Fish, by Myrtle Reed.
A historical recipe
How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From How to Cook Fish, by Myrtle Reed. Digitised by Project Gutenberg, eBook #18542 (https://www.gutenberg.org/ebooks/18542). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by a demonym leading its title: Italian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two tablespoonfuls of minced parsley
- one tablespoonful of chopped mushrooms
- two cupfuls of white wine
- one cupful of Veloute Sauce
- one half cupful of stock
Method
- Fry in butter two tablespoonfuls of minced parsley and one tablespoonful of chopped mushrooms and shallots.
- Add two cupfuls of white wine and boil until reduced half.
- Add one cupful of Veloute Sauce and one half cupful of stock.
- Boil until thick, skim, and serve.