Piquant Sauce

Ingredients

• a pint of stock
• four tablespoonfuls of butter
• three of flour
• four of vinegar
• one of chopped onion
• two of chopped capers
• two of chopped cucumber pickle
• one teaspoonful of sugar
• one of salt
• one-tenth of a teaspoonful of cayenne

Method

1. 1

   Put the butter on the stove in a frying-pan, and when it gets hot and begins to turn brown, add the flour.

2. 2

   Stir until dark brown; then draw back and gradually add the stock, stirring constantly.

3. 3

   Add salt and pepper, and let boil gently for ten minutes.

4. 4

   Meanwhile, boil onion, vinegar, and sugar rapidly for five minutes; then add to the sauce with capers and pickle.

5. 5

   Boil rapidly for three minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 254. The excerpt below is the record exactly as published.

Piquant Sauce. This is intended to be an accompaniment for roast and broiled meats, and some kinds of fish. It makes an MEAT AND FISH SAUCES. 487 agreeable change from mint sauce, when served with roast lamb. The ingredients are : a pint of stock, four table-spoonfuls of butter, three of flour, four of vinegar, one of chopped onion, two of chopped capers, two of chopped cucumber pickle, one teas^oonful of sugar, one of salt, and one-tenth of a teaspoonful of cayenne. Put the butter on the stove in a frying-pan, and when it gets hot and begins to turn brown, add the flour. Stir the mixture until the flour is dark brown; then draw the pan back to a cooler place, and gradually add the stock, stirring all the time. Add also the salt and pepper, and draw the pan to a place where its contents will boil gently for ten minutes. Meanwhile put the onion, vinegar, and sugar into a saucepan, and boil rap- idly for five minutes ; and at the end of the ten minutes mentioned in the preceding sentence, add these ingre- dients to the sauce, together with the capers and pickle. Boil rapidly for three minutes, and the work will be finished. * Caper Sauce. Beat to a cream two table-spoonfuls of flour and half a cupful of butter, and pour upon it a pint of boiling water. Set the mixture over the fire, and stir constantly until it has become heated to the boiling-point. Season with a little white pepper and a grain of cayenne, and add a table-spoonful of lemon juice and three of capers. * Parsley Butter. Beat three table-spoonfuls of butter to a cream, and then add one table-spoonful of lemon juice, one of chopped parsley, half a teaspoonful of salt, and one- eighth of a teaspoonful of pepper. Beat these ingre- dients into the butter, and it will be ready for use. It is nice to spread upon fried or broiled fish, and also over potato balls. When intended for the latter, however, half a table-spoonful of lemon juice will be enough. 488 MISS PARLQA'S KITCHEN COMPANION. * Mint Sauce. After rinsing some mint in cold water, place it on a board, and chop it fine with a sharp knife. Put with a quarter of a cupful of mint, half a cupful of vinegar and one teaspoonful of sugar

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