19. GHERKIN SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Cut the gherkins into very thin slices.
  2. Place them in a small stewpan with a little French vinegar and minionette pepper.
  3. Allow these to simmer quickly for a few minutes on the fire.
  4. Add a small ladleful of brown sauce and a little blond of veal.
  5. Stir the sauce on the stove till it boils.
  6. Set it by the side to clear itself.
  7. Skim it, and pour it into a bain-marie for use.
Original Text
19. GHERKIN SAUCE. TAKE six green gherkins; cut them into very thin slices; place them in a small stewpan with a little French vinegar and minionette pepper; allow these to simmer quickly for a few minutes on the fire, then add a small ladleful of brown sauce and a little blond of veal; stir the sauce on the stove till it boils, then set it by the side to clear itself; skim it, and pour it into a bain-marie for use.
Notes
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