SAUCE PIQUANTE

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

two tea-spoonfuls of chopped onions ↝ Onions, raw [Vegetables and Vegetable Products]
one of common vinegar
one glass of stock
a cupful of brown sauce
one tea-spoonful of French mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a few chopped gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
and mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (4)

Put two tea-spoonfuls of chopped onions, with one of common vinegar, and one glass of stock.
Let the onion boil a few minutes.
Add a cupful of brown sauce (this sauce must be as thick as cream).
Add one tea-spoonful of French mustard, a few chopped gherkins and mushrooms.

Original Text

SAUCE PIQUANTE.

Put two tea-spoonfuls of chopped onions, with one of common vinegar, and one glass of stock; let the onion boil a few minutes; add a cupful of brown sauce (this sauce must be as thick as cream); one tea-spoonful of French mustard, a few chopped gherkins and mushrooms.

Notes

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