Sauce Piquante. — Place a small saucepan with 1 ounce fine-
chopped boiled ham and 1 fine-chopped onion over the fire ; add
Vs cupful white vinegar, 1 bay leaf, 1 sprig of thyme, 1 sprig of
parsley✪ Horseradish Sauce, 6 coarsely pounded peppers, cover and boil till reduced to
one half. Place in another saucepan 1 tablespoonful butter, add 1
tablespoonful flour ; stir and cook a few minutes ; add 1 pint con-
8omm6 or broth, add a bouquet, season with 1 even teaspoonful saltf
92 SAUCES.
Vt teaspoonfal pepper, cook 10 minutes; add the contents of the
first saucepan, boil 3 minates ; then strain the sauce into a clean
saucepan ; add 2 tablespoonf uls fine-chopped mushrooms, the same of
fine-chopped pickles, 1 tablespoonf ul capers, cook 10 minutes ; then
serve. This sauce is mostly served with boiled or warmed-over meats.
Sauce Matelote. — Put in a saucepan 1 tablespoonful fine-cut
onions, the same of fine-cut raw ham and mushrooms ; add a small
bouquet, 6 coarsely pounded black peppers; cover with Vs pint
Bordeaux wine, Vs cup of essence of fish ; place the saucejian over
the fire, and boil till reduced to one third ; then strain. Melt in a
saucepan 1 tablespoonful butter, add 1 tablespoonful flour, cook and
stir 3 minutes ; add 1 pint of consomm6 or boiling water with 1
teaspoonful beef extract ; season with 1 even teaspoonful salt✪ Sauce Matelote, add a
small bouquet, cook 10 minutes; then add the above essence of
wine, boil 2 minutes ; strain through a fine sieve ; add 1 tablespoon-
ful anchovy butter, and serve with boiled or baked fish.
Onion Sauce. — Place a saucepan with 1 ounce butter or fat
over the fire ; add 1 tablespoonful sugar and Yi cupful fine-chopped
onion, cook until light brown ; then add Vi tablespoonful fiour, stir
and cook 3 minutes; add 3 tablespoonf uls vinegar, Vt pii^^ o'
stock, 1 even teaspoonful salt, Vi teaspoonful pepper, and 1 tea-
spoonful sugar; cook 5 minutes, and serve. This sauce can be
served as it is or strained.
Sauee k la Toulouse. — Place a saucepan with 1 ounce butter
and 1 fine-chopped onion over the fire ; add 1 bay leaf, 12 coarsely
pounded peppers; cook 5 minutes without browning; add 1 table-
spoonful fiour, stir and cook 3 minutes ; add Vt P^i^t veal or chicken
broth, 1 gill of white wine, 1 gill of mushroom liquor, 1 even tea-
spoonful salt ; cook 8 minutes ; then strain into a clean saucepan ;
add Vt giU fine-cut truffles and the same of mushrooms ; cook 5
minutes ; mix Vt cupful cream with the yolks of 2 eggs ; add it to
the sauce ; let it remain for a few minutes over the fire without
boiling, and serve.
SAUCES. 93
Browii*Onion Sauce. — Peel and cut 4 medimn-aized onions
into slices ; place them with 2 ounces of butter or fat over the fire ;
fry and stir till the onions have obtained a light-brown color ; then
add 1 tablespoonful flour, continue stirring for a few minutes
longer ; add 1 pint of stock or 1 pint boiling water with 1 teaspoon*
f ul beef extract ; cover and boil slowly 30 minutes ; then press the
sauce through a sieve ; season with 1 even teaspoonful salt and Ya
even teaspoonful pepper, and serve. ✪ Onion Sauce
Page 63 · 10 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sauce Piquante. — Place a small saucepan with 1 ounce fine-chopped boiled ham and 1 fine-chopped onion over the fire ; add Vs cupful white vinegar, 1 bay leaf, 1 sprig of thyme, 1 sprig of parsley, 6 coarsely pounded peppers, cover and boil till reduced to one half. Place in another saucepan 1 tablespoonful butter, add 1 tablespoonful flour ; stir and cook a few minutes ; add 1 pint consommé or broth, add a bouquet, season with 1 even teaspoonful salt,
Vt teaspoonful pepper, cook 10 minutes; add the contents of the first saucepan, boil 3 minutes ; then strain the sauce into a clean saucepan ; add 2 tablespoonfuls fine-chopped mushrooms, the same of fine-chopped pickles, 1 tablespoonful capers, cook 10 minutes ; then serve. This sauce is mostly served with boiled or warmed-over meats.
Sauce Matelote. — Put in a saucepan 1 tablespoonful fine-cut onions, the same of fine-cut raw ham and mushrooms ; add a small bouquet, 6 coarsely pounded black peppers; cover with Vs pint Bordeaux wine, Vs cup of essence of fish ; place the saucepan over the fire, and boil till reduced to one third ; then strain. Melt in a saucepan 1 tablespoonful butter, add 1 tablespoonful flour, cook and stir 3 minutes ; add 1 pint of consomm6 or boiling water with 1 teaspoonful beef extract ; season with 1 even teaspoonful salt, add a small bouquet, cook 10 minutes; then add the above essence of wine, boil 2 minutes ; strain through a fine sieve ; add 1 tablespoonful anchovy butter, and serve with boiled or baked fish.
Onion Sauce. — Place a saucepan with 1 ounce butter or fat over the fire ; add 1 tablespoonful sugar and Yi cupful fine-chopped onion, cook until light brown ; then add Vi tablespoonful flour, stir and cook 3 minutes; add 3 tablespoonfuls vinegar, Vt pint of stock, 1 even teaspoonful salt, Vi teaspoonful pepper, and 1 teaspoonful sugar; cook 5 minutes, and serve. This sauce can be served as it is or strained.
Sauce à la Toulouse. — Place a saucepan with 1 ounce butter and 1 fine-chopped onion over the fire ; add 1 bay leaf, 12 coarsely pounded peppers; cook 5 minutes without browning; add 1 tablespoonful flour, stir and cook 3 minutes ; add Vt pint veal or chicken broth, 1 gill of white wine, 1 gill of mushroom liquor, 1 even teaspoonful salt ; cook 8 minutes ; then strain into a clean saucepan ; add Vt gill fine-cut truffles and the same of mushrooms ; cook 5 minutes ; mix Vt cupful cream with the yolks of 2 eggs ; add it to the sauce ; let it remain for a few minutes over the fire without boiling, and serve.
Brown-Onion Sauce. — Peel and cut 4 medium-sized onions into slices ; place them with 2 ounces of butter or fat over the fire ; fry and stir till the onions have obtained a light-brown color ; then add 1 tablespoonful flour, continue stirring for a few minutes longer ; add 1 pint of stock or 1 pint boiling water with 1 teaspoonful beef extract ; cover and boil slowly 30 minutes ; then press the sauce through a sieve ; season with 1 even teaspoonful salt and Ya even teaspoonful pepper, and serve.
Records on this page
Horseradish SauceSauce PoiTradeSauce PiquanteSauce MateloteTomato Sauce à l'AlemandeBalsam SauceBrown Onion SauceTomato Sauce à la FrançaiseOnion SauceChampagne Sauce