Financiere Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from a blend of thickened stock, Madeira wine, mushroom catsup, cayenne pepper and meat glaze. The full recipe is presented here and I hope you enjoy this classic British version of: Financiere Sauce.
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This is a classic recipe for a Victorian version of Financiere 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. 24.—FINANCIERE SAUCE.
Put a pint of good stock into a stewpan with an ounce and a half of thickening, No. 9; stir over the fire until it boils, and then add a glass of madeira or sherry, a glass of mushroom catsup, and a small pinch of cayenne; allow the sauce to remain gently boiling by the side of the fire to clear itself, for about a quarter of an hour; remove the skum, boil it down for five minutes longer, and then add a small piece of glaze, and when this is dissolved, strain the sauce into a small stewpan for use.
Combine the stock and thickening in a pan. Bring to a boil, stirring constantly then add the Madeira (or sherry), mushroom catsup and cayenne pepper. Bring to a gentle boil and keep cooking for five minutes, removing any scum as it rises to the surface of the liquid. Allow to reduce for five minutes further then stir in the glaze until dissolved.
Strain the sauce, place in a bowl and store until needed.
