Piquante Sauce

Ingredients

• one onion
• half a carrot
• three mushrooms
• three tablespoonfuls of lemon
• two tablespoonfuls of oil
• one ounce of butter
• half an ounce of flour
• half a pint of brown stock
• a bunch of fine herbs
• a bay leaf
• twenty-four coriander seeds
• two cloves
• two inches of cinnamon
• one sliced chilli
• salt
• a little cayenne

Method

1. 1

   Clean and cut up the onion, carrot, and mushrooms very fine, reduce them in the lemon juice, and fry them brown in the oil or butter and flour in a pan; then stir in the brown stock, adding the herbs, bay leaf, coriander seeds, cloves, cinnamon, and chilli.

2. 2

   Simmer for half an hour.

3. 3

   Season with salt and cayenne, and strain through a fine cloth.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 22. The excerpt below is the record exactly as published.

piquante sauce. Piquante Sauce. Clean and cut up very fine one onion, half a carrot, three mushrooms, reduce them in three tablespoonfuls of lemon, and fry them brown in two tablespoonfuls of oil or one ounce of butter, and half an ounce of flour, in a pan ; then stir in half a pint of brown stock, adding a bunch of fine herbs, a bay leaf, twenty-four coriander seeds, two cloves, two inches of cinnamon, and one sliced chilli. Simmer for half an hour. Season with salt, a little cayenne

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