Italian Sauce
From Recherché side dishes for breakfast, luncheon, dinner, and supper (1894).
A historical recipe
Recherché side dishes for breakfast, luncheon, dinner, and supper, by Charles Herman Senn (1894).
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 tablespoonful of salad oil
- a gill of white wine
- a gill of veal stock
- a pint of Espagnole sauce
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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
Chef Wood
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- Chop finely three shallots and twelve mushrooms ;
- put this in a stew-pan with a bay leaf, a sprig of th3^me, and a tablespoonful of salad oil.
- Fry over the fire for a few minutes, strain off the oil, and add a gill of white wine and a gill of veal stock.
- Allow it to simmer for ten minutes.
- When well reduced, add about a pint of Espagnole sauce ;
- stir until it boils again, remove the thyme and bay leaf;
- skim well whilst boiling for a few minutes longer.
- The sauce is then ready for serving.
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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Wooden spoon
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Slotted spoon
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Sieve