Piquant Sauce

Ingredients

• £ oz. butter
• £ oz. flour
• £ pint stock
• £ teaspoonful meat extract
• 1 tablespoonful chopped onion
• £ teaspoonful anchovy essence
• 1 tablespoonful chopped capers
• 1 tablespoonful chopped gherkins
• 3 tablespoonfuls vinegar
• pepper and salt

Method

1. 1

   Put the butter into a pan, when hot, add the minced onion and fry it brown.

2. 2

   Remove the onion and add the flour, and stir this until browned.

3. 3

   Then add the stock, meat extract, and browned onion, and allow to simmer until the onion is quite soft.

4. 4

   Season to taste with pepper and salt.

5. 5

   Add the remaining ingredients but do not boil them, and serve.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 42. The excerpt below is the record exactly as published.

1 teaspoonful anchovy essence, a pinch of cayenne pepper, and the juice of half a lemon. Just before sending to table stir in two or three drops of cochineal, or sufficient to give a light pink colour. LOBSTER SAUCE. To 1 pint of melted butter add 2 tablespoonfuls of finely- chopped lobster. Add to that one of the claws, which has been pounded to a paste with \ oz. of butter, season lightly with cayenne and the juice of half-a lemon, and serve. ANCHOVY SAUCE. To 1 pint of melted butter sauce add 2 dessertspoonfuls of anchovy essence and a pinch of cayenne. MUSHROOM SAUCE. 1 oz. butter % 1 oz. flour l- pint stock or gravy 1 teaspoonful ketchup b lb. mushrooms 1 dessertspoonful chopped onion salt and pepper to taste Put the butter into a pan and fry in it the onions ; when browned, add the mushrooms, which must be previously peeled and chopped, and cook for one minute. Add the flour and mix well. Add the stock and allow to boil up, season to taste, add the ketchup, simmer five minutes, and serve. CREAM SAUCE. 1 oz. butter 1 oz. flour b pint milk small piece of onion 1 yolk of egg Put the butter in a pan, when melted stir in the flour, add the milk gradually, and stir until boiling. Then add the onion, anchovy essence, salt, and cayenne. Simmer for three minutes, remove the onion. Beat up the yolk, add the cream and lemon juice. Remove the pan from the fire and pour in the cream, &c., stir round, do not boil again, and serve. V teaspoonful anchovy essence 2 tablespoonfuls cream salt cayenne few drops of lemon juice 67 H doz. oj'sters 1 02.. butter 1 oz. flour 1 pint of milk OYSTER SAUCE. 3 peppercorns pinch of cayenne 1 clove salt to taste Remove the oysters from their shells, put them in a pan, just cover with water, and boil five minutes. Strain them and keep the liquor. Make a white roux of the butter and flour, moisten with the oyster liquor, add the milk and remaining seasonings and simmer five minutes, strain this over the oysters, and serve. MAITRE D’HOTEL SAUCE. To 1 pint of melted butter sauce add 1 bay leaf, juice of half a lemon, 1 teaspoonful of finely chopped parsley, cayenne and salt to taste, simmer gently three minutes, strain, and serve. TARTARE SAUCE. yolks of 2 eggs 1 dessertspoonful of vinegar 2 dessertspoonfuls salad oil pinch of salt pinch of finely-chopped parsley 1 teaspoonful of made mustard pinch of pepper 2 teaspoonfuls chopped gherkins Put into a small bowl the yolks, vinegar, and salt, and whisk sharply. When it appears creamy, add the mustard, gherkins, parsley, and cayenne, and lastly, whilst still whisking, the oil, a drop at a time, to mix perfectly. FLUFF, OR VANELLA SAUCE. 3 yolks of eggs £ gill of milk 2 ozs. castor sugar 2 whites of eggs \ teaspoonful vanilla essence Beat together the yolks, milk, and sugar. Put this custard into a pan and allow to thicken on a slow fire without boiling. Whip the whites of egg to a stiff froth in a large bowl. Pour over them, through a sieve, the hot custard. Mix in lightly, add the essence, and serve hot or cold. EGG SAUCE. * eSS \ pint cold water or milk 1 oz. butter pinch of salt 1 oz. flour Boil the egg ten minutes, put it into cold water for one minute, and remove the shell. Chop it finely. Put the butter into a small saucepan, and when melted and a spluttering sound is heard, add the flour, stii well one way, but do not brown. Add the milk or water and salt, and simmer slowly ten minutes. Add the chopped egg, stir it in, and serve. 68 HORSERADISH SAUCE. 2 tablespoonfuls grated horse- radish i teaspoonful salt £ teaspoonful pepper 1 teaspoonful made mustard 1 teaspoonful castor sugar 2 dessertspoonfuls vinegar if obtainable, teacupful of cream, or 1 yolk of egg and 3 tablespoon- fuls olive oil instead Wash and scrape and grate the horseradish, mix with it the salt, pepper, mustard, and sugar. Put the yolk into a basin and beat into it, a drop at a time, the oil, then the vinegar, gradually. Stir in the horseradish and seasonings, keep as cool as possible, and serve in small glass dishes. If you are using cream instead of the yolk and oil, whisk it until it commences to thicken before adding the vinegar, &c. APPLE SAUCE. f lb. apples \ oz. butter 1 tablespoonful of water \ oz. sugar Peel, core, and slice the apples, put them in a clean saucepan with water only, and stew them to a pulp. Remove them from the fire, add the butter and sugar, and stir them in thoroughly. Serve in a sauce boat. This sauce must not boil after the butter is added. TOMATO SAUCE. 1 lb. tomatoes 1 tablespoonful butter 1 tablespoonful flour 1 shallot 1 clove pinch of sugar cayenne pepper salt £ pint water \ teaspoonful vinegar Put the butter into a pan, when melted stir in the flour until slightly browned. Add the water, the tomatoes, cut into slices, shallot, and all the remaining ingredients. Simmer for thirty minutes. Rub the tomatoes through a wire sieve, throw out the clove and onion, season to taste, re-boil for five minutes. Pour this into a sauce boat, and serve. If a rich colour is lequiied, stir in one or two drops of cochineal. PIQUANT £ oz. butter \ oz. flour \ pint stock \ teaspoonful meat extract 1 tablespoonful chopped onion SAUCE. \ teaspoonful anchovy essence 1 tablespoonful chopped capers 1 tablespoonful chopped gherkins 3 tablespoonfuls vinegar pepper and salt

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