Sauce Piquante

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
sauce base
to finish the sauce
Instructions (7)
  1. Pound capers and parsley as fine as possible.
  2. Add the yolks of three hard eggs and rub them together with a tablespoonful of mustard.
  3. Bone six anchovies, pound them, and rub them through a hair sieve.
  4. Mix the anchovy mixture with two spoonfuls of oil, one of vinegar, one of shallot, and a few grains of cayenne pepper.
  5. Rub all together in a mortar till thoroughly incorporated.
  6. Stir the mixture into half a pound of good gravy, or melted butter.
  7. Pass the whole through a sieve.
Original Text
Sauce Piquante. Pound a table-spoonful of capers and one pound of minced parsley as fine as possible, add the yolks of three hard eggs; rub them together with a table-spoonful of mustard. Bone six anchovies, pound them, and rub them through a hair sieve; mix with these two spoonfuls of oil, one of vinegar, one of shalot, and a few grains of cayenne pepper. Rub all together in a mortar till thoroughly incorporated; then stir them into half a pound of good gravy, or melted butter, and pass the whole through a sieve.
Notes
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