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Genoese Sauce
Ingredients: Onion, butter, Burgundy, truffles, mushrooms, parsley, bay leaf, Espagnole sauce, blond of veal, essence of fish, anchovy butter, crayfish or lobster butter.

Preparation: 
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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