Piquante Sauce

Ingredients

• One tablespoonful of Vinegar
• One Onion
• One Shallot
• One dessertspoonful of Harvey
• one of Mushroom Ketchup
• One small Carrot
• One ounce of Butter
• Half an ounce of Flour
• Half a pint of Stock, or the liquor Veal has boiled in
• Pepper and Salt

Method

1. 1

   Melt the butter in a stewpan, cut the vegetables into small pieces, and fry them brown in the butter with the flour; then add the vinegar, and boil till reduced to a teaspoonful, add the stock, and Harvey and mushroom ketchup; stir till it boils, then skim and strain.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 76. The excerpt below is the record exactly as published.

Piquante Sauce. Ingredients. One tablespoonful of Vinegar. One Onion. One Shallot. One dessertspoonful of Harvey, and one of Mushroom Ketchup. One small Carrot. One ounce of Butter. Half an ounce of Flour. Half a pint of Stock, or the liquor Veal has boiled in. Pepper and Salt

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