Piquant Sauce
From The Landmarks club cook book, 1903
Serves 6
Best for fish.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 57. The excerpt below is the record exactly as published.
PIQUANT SAUCE. Soften two or three red peppers in boiling water less than a minute ; dry them ; put in a mortar with a clove of garlic, pound to a paste, add a little water, turn in a saucepan contain- ing one cupful of boiling oil, season with salt and vinegar
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