Sauce Piquant No. 1

Ingredients

• a tablespoonful of mixed pickle
• a tablespoonful of butter
• a tablespoonful of flour

Method

1. 1

   To Brown Butter No.

2. 2

   1 add a tablespoonful of mixed pickle chopped fine, heat, season, and serve.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 56. The excerpt below is the record exactly as published.

r tablespoonful of butter. Season and serve. 128 The Art of Cookeiy. Egg Sauce. — To a cup of drawn butter add a hard- boiled ^^% sliced or minced, and serve. Mushroom Sauce. — Cook together, until a light brown color, two tablespoonfuls each of butter and flour, add a can of button mushrooms, with the water it con- tains, and a cupful of water or broth. Simmer five min- utes, stirring meanwhile, season, and serve. The flavor of the mushroom is more distinct and pronounced if the sauce is seasoned only with salt and mixed pepper. If broth is used in the preparation of mushroom sauce in- stead of water, it should be the broth of such meat as the sauce is to be served with — for instance, chicken broth when to be served with chicken, beef broth when to be served with beef, etc. Fresh Mushroom Sauce. — Put in a granite-ware or porcelain-lined sauce-pan two tablespoonfuls of butter. When hot add two cups of fresh, prepared mushrooms, cover closely, and cook briskly two or three minutes. Season to taste with salt and pepper, and serve with broiled beefsteak, birds, or sweetbreads. Brown Sauce No. i. — Cook together until brown two tablespoonfuls each of butter and flour, add two cups of water from the roasting pan, after it has been strained and skimmed of grease, and simmer five minutes. Serve with roast beef, mutton, veal, pork, turkey, chicken, etc. Brown Sauce No. 2. — Cook together until brown two tablespoonfuls each of butter and flour, add two cups of soup stock, or water from the roasting pan, half a cup of strained tomato, and a tablespoonful of lemon juice. Simmer five minutes, season with salt and mixed pep- per, and serve. Meat Sauces. 129 Brown Sauce No. 3. — Saute, in clarified butter or drippings, a medium-sized onion, carrot, and tomato, until a light brown. Put them in a sauce-pan with three cloves, four allspice, some roots and trimmings of celery, two or three sprigs of parsley, a slice of sweet turnip, a small bay leaf, a bit of mace, and a pinch of thyme or other sweet herb. Add four cups of broth or mixed stock, cover closely, and simmer gently for two hours. Strain out the vegetables and herbs, re- move the grease, and add to the broth a tablespoonful each of glaze, or meat extract, sugar caramel, Worces- tershire sauce, and walnut catsup, or Chili or Chutney sauce. Thicken with two tablespoonfuls each of butter and flour cooked together until brown, season to taste, and serve. Sauce Piquant No. i. — To Brown Butter No. i add a tablespoonful of mixed pickle chopped fine, heat, season, and serve. Sauce Piquant No. 2. — Cook together until brown one tablespoonful each of butter and flour, add half a cup of strained tomato and two cups of soup stock, or water from the roasting pan. Simmer five minutes, add half a cup of mixed pickles, chopped fine, heat to boil- ing point, season, and serve. Jelly Sauce No. i. — Brown two tablespoonfuls of butter, add two tablespoonfuls of currant or other acid jelly, cook till melted and hot, season with salt and mixed pepper, and serve with venison steaks, mutton chops, or broiled birds. Jelly Sauce No. 2. — To two cups of brown sauce add one cup of currant jelly, heat till dissolved and boiling, 130 The Art of Cookery. season to taste, and serve with roast venison, mutton, or wild ducks. Jelly Sauce No. 3. — Cook together in a sauce-pan two tablespoonfuls of butter and one tablespoonful of flour

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