From:
The Thorough Good Cook
Sauces: 25. Geneva
Take a few
mushrooms,
onions,
carrots sliced,
parsley, a sprig of
thyme, a
bay-leaf, two ounces of
ham, two
cloves, a
blade of
mace, and peppercorns; pass the whole over the fire with a little
butter. When it becomes clear, add a
tablespoonful of
flour, stir it well over the fire a few minutes, and add good
consommé to bring it to the consistence of
cream; with this put half a bottle of
sherry or
Madeira. Let the whole simmer until the roots are done; skim it well, and strain it over whatever fish you have
occasion to
dress. When the
fish is done, take it carefully up with a slice, drain it, and put the
sauce into a
stew-
pan; boil it, and skim off the
fat. The
moisture from the fish will thin your sauce; you will, therefore, reduce it by boiling. Add a little flour and butter kneaded; finish with a little
anchovy butter,
lemon juice, and cayenne, and mask the fish with it.