Piquant Sauce (another way)

Ingredients

• an ounce and a half of butter
• a tablespoonful of chopped onions
• a tea-spoonful of flour
• half a pint of stock or broth
• a small bunch of parsley
• a sprig of thyme
• a bay-leaf
• a quarter of a tea-spoonful of cayenne
• half a wine-glassful of vinegar

Method

1. 1

   Dissolve the butter in a saucepan over moderate heat.

2. 2

   Add chopped onions and stir for two minutes.

3. 3

   Sprinkle flour over them and beat to prevent lumps.

4. 4

   Add stock, parsley, thyme, bay-leaf, and cayenne.

5. 5

   Simmer for twenty minutes, remove herbs, add vinegar, and season with pepper and salt if needed.

6. 6

   Boil together and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1230. The excerpt below is the record exactly as published.

Piquant Sauce (another way). — Dissolve an ounce and a half of butter in a small sauce- pan over a moderate fire. Throw in a table- spoonful of chopped onions, and stir them about for two minutes, sprinkle a tea-spoonful of flour over them, and beat it with the back of a wooden spoon to prevent it getting into lumps. Add half a pint of stock or broth, a small bunch of parsley, a sprig of thyme, a bay-leaf, and a quarter of a tea-spoonful of cayenne. Simmer gently for twenty minutes, then lift out the herbs, poxir in haK a wine-glassful of \'inegar

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