Piquante Sauce

Ingredients

• half a tablespoonful of shallots
• one tablespoonful of chopped pickles
• half a tablespoonful of French capers
• a gill of wine vinegar
• half a tablespoonful of butter
• one teaspoonful of flour
• two gills of good, clear beef stock

Method

1. 1

   Boil shallots, pickles, capers, and vinegar to reduce by half, then strain.

2. 2

   In a clean saucepan, cook butter and flour for three minutes, then slowly add beef stock and the strained sauce.

3. 3

   Boil gently for fifteen minutes, then finish with butter, pickles, and parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 388. The excerpt below is the record exactly as published.

f a table-spoon- ful of shallots. Put in a small sauce- pan one and a half table-spoonfuls of butter; when melted, put the shal- lots in. Cook three minutes, stirring constantly, and add to it mushrooms and parsley. Cook three minutes more, always stirring ; add one heap- ing teaspoonful of flour ; mix well with one salt -spoonful of salt, one- half one of pepper, then pour over while stirring one-half pint of good, warm consomme. Cover the sauce- pan; cook very slowly for fifteen minutes, remove from the fire, and finish the sauce with two table-spoon- fuls of very fresh butter. Mix well and serve with the fish. This sauce could be made the day before. Serve in a hot sauce-boat. Mustard Sauce. — Blend together on a plate 3 ozs. of butter with a des- sert-spoonful of browned flour, half the quantity of the best mustard, and a little salt. Stir these ingredients, when smoothly mixed, into a quarter of a pint of boiling water and simmer five minutes. Add enough vinegar to flavor. Olive Sauce (for roast duck, beef- steak, and many entrees). — Soak one and one -ha If dozen Queen olives in hot water for twenty minutes. Put into a saucepan one table - spoonful of btxtter, and when it is melted add one table -spoonful each of chopped carrot and onion. When they are lightly browned stir in a heaping table-spoonful of flour, and keep stir- ring until all are thoroughly brown- ed. Then gradually add one and one -half cupfuls of brown stock, a blade of mace, one clove, a bay-leaf, and salt and pepper. Cover and let the sauce just simmer for twenty minutes. Meanwhile pare each olive from the stone in one long, spiral piece. Let the olives boil in a little water ten minutes ; then drain them and drop them into the strained 345 Orange Sauce SAUCES Rhubarb Sauce sauce. Heat it to boiling-point and serve. Orange Sauce (for cold meat). — Rub the rind of two sweet oranges upon three or four lumps of sugar. Mix with them a wineglassful of port or claret, a quarter of a pint of dissolved red- currant jelly, a tea- spoonful of mixed mustard, a pinch of cayenne, and two table-spoonfuls of thin strips of orange- rind. This sauce, if bottled and corked, will keep for some time. Time, five or six min- utes to dissolve the jelly. Oyster Sauce. — Put fifty oysters, with a small quantity of their liquor, in a saucepan ; stew them very slow- ly; add 4 ozs. of good butter rolled in flour, four blades of mace, and half a pint of sweet cream; beat up the yolk of one egg, and add just as the sauce is about to boil ; stir one way until everything is well mixed. Pre- pare this sauce about twenty min- utes before it is to be served, as it is very apt to curdle if kept a moment too long upon the fire. Pepper Sauce. — Cut up very fine three large heads of cabbage and six seeded pods of green pepper. Add a table-spoonful of celery seed, a tea- spoonful of allspice, the same of mace, white mustard-seed, and salt. Mix all well together, then cover with good cider vinegar, and put away in well-stopped glass bottles for use. Piquante Sauce. — Put in a sauce- pan half a table - spoonful of shallots, chopped fine, one table - spoonful of chopped pickles, half a table-spoonful of French capers, and a gill of wine vinegar. Boil to reduce half ; strain. Wash the saucepan and put in half a table - spoonful of butter, one tea- spoonful of flour. Cook three min- utes. Pour on slowly, stirring con- stantly, two gills of good, clear beef stock

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