Fine-herbs Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of parsley, shallots and mushrooms lightly fried in butter and finished with brown gravy, lemon juice and spices. The full recipe is presented here and I hope you enjoy this classic British version of: Fine-herbs Sauce.
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This is a classic recipe for a Victorian version of Fine-herbs 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. 74.—FINE HERBS SAUCE
First chop very fine the following ingredients: viz, —a dozen mushrooms, four shalots, and a little parsley; put these into a small stewpan with a bit of butter, stir over the fire for five minutes, then add a gill of gravy), the juice of half a lemon, nutmeg, pepper, and salt, and a pinch of sugar; boil for a few minutes, and serve as directed.
Modern Redaction
Ingredients:
12 mushrooms, finely chopped
4 shallots, finely chopped
1 tbsp parsley, finely chopped
1 tbsp butter
140ml Francatelli brown gravy
juice of 1/2 lemon
salt, freshly-ground black pepper and freshly-grated nutmeg, to taste
pinch of sugar
Method:
Melt the butter in a pan, add the mushrooms, shallots and parsley. Cook gently for five minutes then add the brown gravy, lemon juice and seasonings.
Bring to a boil, cook for a few minutes and serve.
