Recipe or source entry
Genoese Sauce
Is made by adding to a pint of brown sauce a glass of red wine, a tablespoonful of mushroom catsup, a teaspoonful of anchovy, a lump of sugar, a little nutmeg, and some chopped parsley; boil well together for five minutes, and then work in a pat of butter.
Note. This sauce is used for dressed fish.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/genoese-sauce.html- Legacy revision
8531e8373e9b- Source checksum
beb85ea39cd59fcf78258d10ee6e19a8352af948f4671806591797cc10d0148c- Legacy text checksum
25a1034e6b47adaa609bed80db686e14390a8eeffebb6b2e3d8f04a2c4ecf05e
Cite this page
Genoese Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/genoese-sauce.html