18. PIQUANTE SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Chop separately six shalots, as many green gherkins, and a tablespoonful of French capers.
  2. Place these in a small stewpan with a gill of French vinegar, some thyme and a bay-leaf, and a good pinch of minionette pepper.
  3. Set the whole to boil on the fire till the vinegar is reduced to a third of its original quantity.
  4. Then add a small ladleful of finished Espagnole sauce, and a little blond of veal.
  5. Let the sauce boil gently on the side of the stove-fire to clear itself.
  6. Skim it well, take out the thyme and bay-leaf, and pour it into a bain-marie for use.
Original Text
18. PIQUANTE SAUCE. * CHOP, separately, six shalots, as many green gherkins, and a tablespoonful of French capers; place these in a small stewpan with a gill of French vinegar, some thyme and a bay-leaf, and a good pinch of minionette pepper; set the whole to boil on the fire till the vinegar is reduced to a third of its original quantity; then add a small ladleful of finished Espagnole sauce, and a little blond of veal; let the sauce boil gently on the side of the stove-fire to clear itself; skim it well, take out the thyme and bay-leaf, and pour it into a bain-marie for use.
Notes
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