Genoese sauce

Genoese Sauce

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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