Note 56 — INDEX

No. 56. Genevese Sauce.—One small carrot, small faggot of sweet herbs, including parsley, one onion, five or six mushrooms, if obtainable, one bay leaf, six cloves, one blade mace, two oz. butter, one glass sherry, one and a half pints white stock (No. 14,) thickening butter and flour, juice of half a lemon. Cut onion and carrot in rings or thin slices and put in saucepan with the herbs, mushrooms, bay leaf, cloves and mace, add the butter and simmer until the onions are quite tender. Pour in the stock and sherry and stir slowly one hour, then strain off into clean saucepan. Now make thickening of butter and flour, put it to the sauce, heat and stir until perfectly smooth, then add lemon juice, give one boil and it is ready to serve with trout or salmon.