Sauce à l’Italienne

Name: Sauce à l’Italienne
Ingredients: Onion, 2 tablespoons each, finely chopped; Carrot, 2 tablespoons each, finely chopped; Lean raw ham, 2 tablespoons each, finely chopped; 12 peppercorns; 2 cloves; Sprig marjoram; 2 tablespoons butter; 2½ tablespoons flour; 1 cup Brown Stock; 1¼ cups white wine; ½ tablespoon finely chopped parsley

Ingredients

Onion, 2 tablespoons each, finely chopped
Carrot, 2 tablespoons each, finely chopped
Lean raw ham, 2 tablespoons each, finely chopped
12 peppercorns
2 cloves
Sprig marjoram
2 tablespoons butter
2½ tablespoons flour
1 cup Brown Stock
1¼ cups white wine
½ tablespoon finely chopped parsley

Steps

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.

More recipes with onion, carrots, ham, cloves, marjoram, butter, flour, broth or stock, wine or parsley

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.