SAUCE PIQUANTE

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (5)
  1. Brown lightly in an ounce and a half of butter a tablespoonful of minced eschalots or three of onions.
  2. add a teaspoonful of flour when they are partially done.
  3. pour to them half a pint of gravy or of good broth, and when it boils add three chilies, a bay-leaf, and a very small bunch of thyme.
  4. Let these simmer for twenty minutes; take out the thyme and bay-leaf, add a high seasoning of black pepper, and half a wineglassful of the best vinegar.
  5. A quarter of a teaspoonful of cayenne may be substituted for the chilies.
Original Text
SAUCE PIQUANTE. Brown lightly in an ounce and a half of butter a tablespoonful of minced eschalots or three of onions; add a teaspoonful of flour when they are partially done; pour to them half a pint of gravy or of good broth, and when it boils add three chilies, a bay-leaf, and a very small bunch of thyme. Let these simmer for twenty minutes; take out the thyme and bay-leaf, add a high seasoning of black pepper, and half a wineglassful of the best vinegar. A quarter of a teaspoonful of cayenne may be substituted for the chilies. Eschalots, 1 tablespoonful, or three of onions; flour, 1 teaspoonful; butter, 1-1/2 oz.: 10 to 15 minutes. Gravy or broth, 1/2 pint; chilies, 3; bay-leaf; thyme, small bunch: 20 minutes. Pepper, plenty; vinegar, 1/2 wineglassful.
Notes
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