Home › The Waldorf Kitchen › Salmi Sauce

Salmi Sauce

Mix together in a small saucepan one tablespoonful each of flour and butter and stir it well over the fire until lightly browned; then pour in three-fourths of a pint of white wine and an equal quantity of broth, add one tablespoonful each of chopped shallots and carrots, a bunch of sweet herbs, a blade of mace, a lump of sugar, and salt and pepper to taste. Boil the above ingredients until reduced to about half their original quantity, pass it through a sieve, then mix in the meats, etc., prepared for the hash.