Piquant Sauce

Ingredients

• 1 oz. of Flour
• 1/2 pt. of Stock
• 1/4 oz. of Eschalots
• a tablespoonful of gherkins
• a tablespoonful of parsley
• 1 oz. of Butter
• pepper and salt according to the saltness of the broth

Method

1. 1

   Chop up a good half ounce of eschalots, a tablespoonful of parsley, and a tablespoonful of gherkins.

2. 2

   In a clean quart stewpan, put one ounce of butter, four tablespoonfuls of vinegar, and the chopped eschalots.

3. 3

   Stir over the fire until the vinegar is reduced and the butter is clear.

4. 4

   Add one ounce of flour and stir for four or five minutes.

5. 5

   Add three-quarters of a pint of broth or stock, season with pepper and salt, bring to the boil, skim, and continue boiling gently for ten minutes.

6. 6

   Add the parsley and gherkins, boil up, and skim again if necessary.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 92. The excerpt below is the record exactly as published.

PIQUANT SAUCE (1). TO MAKE THREE QUARTERS OF A PINT. Ingredients. Flour. Vinegar. $ pt. of Stock. -Jr oz. of Eschalots. Gherkins. Parsley. 1 oz. of Butter. 1. Chop up a good half ounce of eschalots, a table- spoonful of parsley, and a tablespoonful of gherkins 2. Take a clean quart stewpan and put into it one ounce of butter, four tablespoonfuls of vinegar, and the chopped eschalots. 3. Stir over the fire with a wooden spoon till the vinegar is sufficiently reduced and the butter clear. When the eschalots have absorbed all the vinegar (4) add one ounce of flour. 5. Stir four or five minutes. 6. Add three-quarters of a pint of broth or stock (if unflavoured with vegetables the better), season with pepper and salt according to the saltness of the broth

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