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Geneva Sauce for Salmon

4 servings

Ingredients

• 87.5 g lean bacon
• 1 pcs onion
• 1 pcs carrot
• 6 pcs mushrooms or porcini mushrooms
• butter (a little)
• 3.5 pcs peppercorns
• 1 pcs bay leaf
• parsley (a little)
• 1 tbsp fine flour
• 0.5 l bouillon
• 1 pcs lemon juice
• 1 glass white wine
• 2 tbsp anchovy butter or anchovy sauce

Instructions

1. Dice 75-100 grams of lean bacon, one onion, one carrot, and six mushrooms or porcini mushrooms finely and roast them in butter until yellow, adding 3-4 peppercorns, one bay leaf, and a little parsley.
2. Sprinkle one tablespoon of fine flour over it, pour in half a liter of bouillon, and let it cook for an hour.
3. Strain the sauce through a sieve, season with the juice of one lemon and a glass of white wine, and just before serving, stir in two tablespoons of anchovy butter or anchovy sauce.

Modernized from a treasured 19th-century German cookbook.