genevoise sauce

Mirepoix and espagnole with red wine and fish fumet. The mixture is cooked, reduced and strained, after which anchovy paste, butter and minced mushrooms are added.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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