Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Sauce à l’Italienne
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CONTENTS · BIBLIOGRAPHIC RECORD

Sauce à l’Italienne

Onion
2 tablespoons each, finely chopped
Sprig marjoram
Carrot
2 tablespoons butter
Lean raw ham
21/2 tablespoons flour
12 peppercorns

1 cup Brown Stock
2 cloves

11/4 cups white wine
1/2 tablespoon finely chopped parsley

Cook first six ingredients with butter five minutes, add flour, and stir until well browned; then add gradually stock and wine. Strain, reheat, and after pouring around fish sprinkle with parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Orange Sauce Champagne Sauce  
 
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