Genoese Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put half a pint of good brown sauce into a stewpan with one chopped eschalot, a dessertspoonful of mushroom catsup, a teaspoonful of anchovy essence, a pinch of castor sugar, and a wineglass of cla...
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Cooking tools:
- Stewpan
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- brown sauce
- mushroom catsup
- eschalot
- castor sugar
- anchovy essence
- parsley
- claret
- butter
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