Sauce Piquante, to serve hot

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 11 days ago
Not a recipe: No

Ingredients (27)

base

a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two onions sliced ↝ Onions, raw [Vegetables and Vegetable Products]
a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a parsnip ↝ Parsnips, raw [Vegetables and Vegetable Products]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
laurel
basil ↝ Basil, raw [Not included in a food category]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two shalots
a clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
scallions
some flour ↝ Flour, 00 [Cereal Grains and Pasta]
some broth ↝ Soup, broth [Soups, broth-based]
a spoonful of white wine vinegar ↝ Vinegar, red wine [Spices and Herbs]
a squeeze of a lemon ↝ Lemon, raw [Citrus fruits]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]

another version

a gill of white wine ↝ Wine, white [Wine]
as much broth ↝ Soup, broth [Soups, broth-based]
a shalot
a little garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
some salad herbs shred very fine ↝ Carrots, raw, salad [Coleslaw, non-lettuce salads]
a bit of butter of the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
salt ↝ Salt, table, iodized [Spices and Herbs]
whole pepper ↝ Spices, pepper, black [Spices and Herbs]

Instructions (4)

Put into a stewpan a bit of butter, with two onions sliced, a carrot, a parsnip, a little thyme, laurel, basil, two cloves, two shalots, a clove of garlic, parsley, and scallions; turn the whole over the fire till it is well coloured;
then shake in some flour, and moisten it with some broth, a spoonful of white wine vinegar, and a squeeze of a lemon, and strain it through a sieve, adding a little cayenne and salt.
Simmer a gill of white wine with as much broth, and, when it is consumed to half, put in a shalot, a little garlic, and some salad herbs shred very fine;
let it boil, and then add a bit of butter of the size of a walnut, mixed with flour, salt, and whole pepper, thickening the whole over the fire.

Original Text

Sauce Piquante, to serve hot.

Put into a stewpan a bit of butter, with two onions sliced, a carrot, a parsnip, a little thyme, laurel, basil, two cloves, two shalots, a clove of garlic, parsley, and scallions; turn the whole over the fire till it is well coloured; then shake in some flour, and moisten it with some broth, a spoonful of white wine vinegar, and a squeeze of a lemon, and strain it through a sieve, adding a little cayenne and salt. It is good with every thing.

Another.

Simmer a gill of white wine with as much broth, and, when it is consumed to half, put in a shalot, a little garlic, and some salad herbs shred very fine; let it boil, and then add a bit of butter of the size of a walnut, mixed with flour, salt, and whole pepper, thickening the whole over the fire.

Notes

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