GENEVOISE SAUCE

GENEVOISE SAUCE

A term used to describe fish dishes served with GENEVOISE SAUCE, made of fish fumet, mirepoix, and red wine, thickened with butter. GENEVOISE SAUCE was originally called GNOISE. (Carêmes recipe is made with consomm and ESPAGNOLE SAUCE), the name being changed to avoid confusion with Genoese sponge. Nevertheless, some cookery books still include a Gnoise sauce, made in the same way as GENEVOISE SAUCE but with white wine. A variant of GENEVOISE SAUCE, called GOURMET SAUCE, includes lobster butter, crayfish tails, quenelles, and truffles and is used to coat slices of eel cooked in court bouillon.