Picardian Sauce (Sauce Picarde)

Ingredients

• a tablespoon butter
• one tablespoon flour
• one cup rich stock
• half cup of tomato juice
• color with kitchen bouquet
• and beef extract
• four tablespoons sherry
• four tablespoons chopped mixed sour pickle
• sweet gherkins
• four olives
• two tablespoons chopped parsley

Method

1. 1

   In a saucepan, melt butter, add flour, then heated stock and tomato juice; color with kitchen bouquet and beef extract.

2. 2

   Simmer for 20 minutes, skimming.

3. 3

   Add sherry, pickles, gherkins, olives, and parsley; simmer for another 5 minutes.

4. 4

   Serve with tongue, veal, or steaks.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 457. The excerpt below is the record exactly as published.

icardian Sauce ( Sauce Picarde) Put a tablespoon butter in a saucepan, add one tablespoon flour; mix well. Then add one cup rich stock that has been heated and a half cup of tomato juice; color with kitchen bouquet and beef extract; let simmer for about twenty minutes slowly (skimming during the time); add four tablespoons sherry, four tablespoons chopped mixed sour pickle, sweet gherkins, four olives, and two tablespoons chopped parsley

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