Piquante Sauce

Ingredients

• 3 tablespoons butter
• 1 tablespoon chopped chives
• 4 tablespoons flour
• 1 tablespoon chopped olives
• 1 teaspoon salt
• 1 tablespoon chopped pepper
• 1 1/2 cups Brown Stock
• 1 tablespoon chopped pickle
• 1 teaspoon pepper
• 1 tablespoon capers
• 2 tablespoons vinegar

Method

1. 1

   Brown the butter; add the flour; when browned, add stock.

2. 2

   Cook chives, capers, pickles, olives, and pepper in vinegar for five minutes.

3. 3

   Add to sauce and simmer for twenty minutes.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 48. The excerpt below is the record exactly as published.

3 tablespoons butter 1 tablespoon capers 3 tablespoons chopped 3 tablespoons flour mushrooms 1| cups stock 1 teaspoon anchovy paste cayenne salt 2 tablespoons wine Cook mushrooms, capers and anchovy in butter five minutes. Add flour, stock, seasonings, and simmer one half hour. Add wine and serve. Mint Sauce 1 bunch mint 1 tablespoon lemon juice 2 tablespoons sugar 1 cup vinegar Wash mint, remove leaves, and chop ; add remaining ingredients ; let it stand one half hour. Serve hot or cold. Mustard Sauce 1 tablespoon butter 1 tablespoon vinegar 2 tablespoons flour 1 teaspoon salt 1 tablespoon French mus- i teaspoon sugar tard few grains cayenne 1 cup stock Melt butter; add flour, mustard, salt, sugar and cayenne. When well blended, add stock, simmer twenty minutes, add vinegar, and serve. Mushroom Sauce 1 cup Brown Sauce 1 tablespoon butter I cup canned mushrooms 1 teaspoon kitchen bouquet 1 egg yolk salt, pepper, cayenne Chop mushrooms, saute in butter, add egg yolk and kitchen bouquet; when well blended add Brown Sauce. Reheat and serve, seasoning if necessary. Mushroom Sauce No. 2 1 cup White Sauce 1 tablespoon butter 1 cup fresh mushrooms 1 teaspoon lemon juice 1 tablespoon mushroom 1 tablespoon Worcestershire Sauce catsup i teaspoon paprika 1 tablespoon wine 124 lowney's cook book Chop mushrooms, and saute in butter; add to White Sauce ; cook ten minutes. Add remaining ingredients and serve. Olive Sauce To Brown Sauce add one teaspoon chopped onion and one half cup stoned, chopped, and boiled olives. Onion Sauce To one cup White Sauce add one half cup cream and one cup boiled onions, finely chopped. Simmer twenty minutes. Orange Sauce 2 tablespoons butter \ cup Port wine 4 tablespoons flour 4 tablespoons currant jelly 1 teaspoon mustard 1 cup stock \ teaspoon salt juice and grated rind of two oranges Melt butter; add flour, mustard, salt, stock, cook ten minutes ; add currant jelly, cook five minutes ; add orange juice, rind, and wine. Serve when hot. Orange Hollandalse To HoUandaise Sauce add juice and rind of one orange and few grains of cayenne. Oyster Sauce 2 tablespoons butter 1 cup oysters 4 tablespoons flour \ teaspoon salt \\ cups oyster liquor few grains cayenne Parboil oysters ; drain and reserve liquor. Make a White Sauce, with butter, flour, seasonings, and oyster liquor ; add chopped oysters and serve. Should there not be sufficient oyster liquor make up amount with milk. SAUC£S FOR MEAT AND VEGETABLES 125 Pepper Sauce To Brown Sauce add two tablespoons chopped pepper, one tablespoon chopped onion, or a clove of garlic, one teaspoon parsley, one teaspoon kitchen bouquet. Simmer one half hour, strain and serve. Piquante Sauce 3 tablespoons batter 1 tablespoon chopped chives 4 tablespoons flour 1 tablespoon chopped olives I teaspoon salt 1 tablespoon chopped pepper 1^ cups Brown Stock 1 tablespoon chopped pickle I teaspoon pepper 1 tablespoon capers 2 tablespoons vinegar Brown the butter; add the flour; when browned, add stock. Cook chives, capers, pickles, olives and pepper in vinegar five minutes. Add to sauce and simmer twenty minutes. Poulette Sauce To White Sauce add one half cup cream ; when boiling pour on to two egg yolks slightly beaten, cook one minute; add one tablespoon butter, one tablespoon chopped parsley, and two tablespoons lemon juice. Port Sauce To Brown Sauce add two tablespoons butter in which have been cooked one tablespoon onion, one tablespoon Worcestershire Sauce, and one half cup Port wine. Ravigote Sauce Melt four tablespoons butter ; add one half cup onion. Add to one cup of Bechamel Sauce, with one tablespoon each of minced and pounded chives, tarragon, parsley and thyme. Strain and serve after reheating. 126 zowney's cook book Sorrel Sauce To Hollandaise Sauce add one cup washed and chopped sorrel. Shrimp Sauce 1 cup butter 1 teaspoon salt

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