Sauce à l’Italienne
| Onion | 2 tablespoons each, finely chopped |
| Carrot | |
| Lean raw ham | |
| 12 peppercorns | |
| 2 cloves | |
| Sprig marjoram | |
| 2 tablespoons butter | |
| 2½ tablespoons flour | |
| 1 cup Brown Stock | |
| 1¼ cups white wine | |
| ½ tablespoon finely chopped parsley | |
Cook first six ingredients with butter five minutes, add flour, and stir until well browned; then add gradually stock and wine. Strain, reheat, and after pouring around fish sprinkle with parsley.