Home › The World's Kitchen › Sauce Italienne

Sauce Italienne

Heat a tablespoon butter in a small saucepan, add half a finely chopped white onion, brown for five minutes, then add one teaspoon flour and stir for half a minute. Moisten with one gill of demi-glace, one gill tomato sauce and half a gill white wine, adding twelve finely chopped mushrooms, half teaspoon freshly chopped parsley, two saltspoons salt, one saltspoon each pepper and grated nutmeg. Mix well, then reduce to half the quantity, gently mixing quite frequently meanwhile, and use as directed.