Chapter IV · Cold Sauces and Compound Butters · No. 124
124—Genoa Sauce
Pound in a mortar, and make into a smooth, fine paste, one oz. of pistachios and one oz. of fir-apple kernels, or, if these are not available, one oz. of sweet almonds; add one-half tablespoonful of cold Béchamel. Put this paste into a bowl, add the yolks of six eggs, a little salt and pepper, and finish the sauce with one quart of oil, the juice of two lemons, and proceed as for the Mayonnaise.
Complete with three tablespoonfuls of purée of herbs, prepared with equal quantities of chervil, parsley, tarragon, and fresh pimpernel, scalded for one minute. Cool quickly, press so as to expel the water, and pass through a fine sieve.
Serve this sauce with cold fish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 124, p. 48. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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