Beets, Sauce Piquante

Ingredients

• Wash beets very thoroughly
• the water in which beets were cooked
• two tablespoons butter
• two tablespoons flour
• one-fourth cup thin cream or milk
• one-fourth cup vinegar
• one teaspoon sugar
• one-half teaspoon salt
• a few grains pepper

Method

1. 1

   Wash beets and cook in boiling salted water until soft.

2. 2

   Drain, plunge into cold water, rub off skins, and cut into cubes.

3. 3

   Reheat in sauce made by melting butter, adding flour, and pouring on reserved beet water while stirring.

4. 4

   Add cream, vinegar, sugar, salt, and pepper.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 10. The excerpt below is the record exactly as published.

BEETS, SAUCE PIQUANTE. Wash beets very thoroughly and cook in boiling salted water until soft. Drain, reserving the water, plunge into cold water when skins may be rubbed off easily ; then cut in cubes or fancy shapes. Reheat in the fol- lowing sauce: Melt two tablespoons butter, add two tablespoons flour, and pour on, gradually, while stirring constantly, one-half cup water in which beets were cooked. Add one-fourth cup thin cream or milk, one-fourth cup vine- gar, one teaspoon sugar, one-half teaspoon salt, and a few grains pepper

Cook this with the app: pantry check, scaling, and the assistant.