Lamb, Sauce Piquante

Name: Lamb, Sauce Piquante
Ingredients: three tablespoons butter; one-half shallot; four tablespoons flour; one and one-half cups brown stock; one-half teaspoon salt; one-eighth teaspoon paprika; one-half tablespoon vinegar; one tablespoon capers; six sliced, canned mushrooms

From Chafing dish possibilities, 1898

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 16. The excerpt below is the record exactly as published.

Lamb, Sauce Piquante Cook three tablespoons butter with one-half shallot, finely chopped, five minutes. Add four tablespoons flour, and pour on gradually one and one-half cups brown stock. Add one-half teaspoon salt, one-eighth teaspoon paprika, one- half tablespoon vinegar, one tablespoon capers, and six sliced, canned mushrooms

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