Piquant Sauce

Name: Piquant Sauce
Ingredients: a teaspoon of chopped finely gherkins; a teaspoon of chopped finely capers; a teaspoon of chopped finely shallots (or mild onions); half a teaspoon of black pepper; a tablespoon of vinegar; a wine-glass of bouillon; a tablespoon of 'brown thickening'; a dash of anchovy sauce

From The cult of the chafing dish, 1904

Presented as published in 1904. 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 cult of the chafing dish (1904) by Frank Schloesser, page 45. The excerpt below is the record exactly as published.

Piquant Sauce. Mix up in the Dish a teaspoon of each of the following, chopped finely : gherkins, capers, shallots (or mild onions) ; add half a teaspoon of black pepper and a tablespoon of vinegar. Boil this for three minutes, then add a wine-glass of bouillon and a tablespoon of " brown thickening " — which is sold ready made by grocers — and a dash of anchovy sauce

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