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Piquant Sauce (Sauce Piquante)
From The Swedish, French, American cook book, 1918
Serves 1
Serve with any kind of boiled, roasted, or broiled meat.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 459. The excerpt below is the record exactly as published.
iquant Sauce {Sauce Piquant e) Make a rich brown sauce from some bouillon and one large tablespoon butter; put both on stove. Dissolve two tablespoons flour in half cup stock, strain to the hot broth, add one tablespoon vinegar, beat the sauce well, let it simmer for about twenty minutes AMERICAN COOK! BOOK 311 — skimming occasionally; flavor with sherry, Madeira, or Rhine wine. Have ready a dozen small shallots
Cook this with the app: pantry check, scaling, and the assistant.