Piquante Sauce

Ingredients

• two oz. of minced shallots
• one-quarter pint of vinegar
• as much white wine
• one pint of half-glaze
• two oz. of gherkins
• one oz. of capers
• one teaspoonful of chervil
• one teaspoonful of parsley
• one teaspoonful of tarragon

Method

1. 1

   Reduce shallots, vinegar, and wine by half, add half-glaze, boil, and finish with chopped gherkins, capers, and herbs.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 23. The excerpt below is the record exactly as published.

PIQUANTE SAUCE Put into a vegetable pan two oz. of minced shallots, one- quarter pint of vinegar, and as much white wine. Reduce the liquid by a good half, and add one pint of half-glaze; set the sauce to boil, and despumate it for half an hour. At the last moment finish it, away from the fire, with two oz. of gherkins, one oz. of capers, and a teaspoonful of chervil, parsley, and tarragon, mixed; all the ingredients to be finely chopped. This sauce generally accompanies grilled or boiled pork, and cold meat re-dished and minced which needs spicy flavouring. 49—ORDINARY POIVRADE SAUCE 1. Heat two oz. of butter in a stewpan, and insert one lb. of raw Mirepoix (No. 228). Fry the vegetables until they are well browned; moisten with one-quarter pint of vinegar

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