Fennel Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of parboiled fennel leaves mixed into a base of melted butter or béchamel sauce and enriched with butter. The full recipe is presented here and I hope you enjoy this classic British version of: Fennel Sauce.
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This is a classic recipe for a Victorian version of Fennel Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 52.—FENNEL SAUCE.
This is prepared in same manner as parsley sauce, by using fennel instead of parsley, see No. 48.
Bring a pan of water to a boil, finely chop the leaves from the fennel, add to the pan and parboil for 3 minutes. Drain and squeeze to remove the excess liquid.
Prepare your melted butter sauce or béchamel sauce then stir in the fennel. Chop the butter and work into the sauce until smooth then serve.
