Italian Sauce

Ingredients: Chablis, mushrooms, leeks, a bunch of herbs, peppercorns, Espagnole sauce, same gravy or stock, lemon. The Chablis wine region is the northernmost sector of Burgundy, France. ... Leek is a placename in more than one country: Netherlands: Leek, Netherlands United Kingdom: Leek, Staffordshire Leek is also a vegetable: Leek (vegetable) This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ... In cooking, espagnole sauce is one of the mother sauces that are the basis of sauce-making in classic French cooking. ...

Put into a stewpan two glasses of Chablis, two tablespoonsful of mushroom trimmings, a leek cut up, a bunch of herbs, five peppercorns, and boil till it is reduced to half. In another stewpan mix two glasses of Espagnole sauce (No. 1) or Velute sauce (No 2) and half a glass of game gravy, boil for a few minutes then blend the contents of the two stewpans, pass through a sieve, and add the juice of a lemon. ...

That Sauce, called Italian, is completely unknown in Italy!

Source: The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes from a project that puts out-of-copyright texts into the public domain. This is from a *very* old source, and reflects the cooking at the turn of the last century. Update as necessary.