Sauce Piquante

Ingredients

• 1 tablespoon of chopped cucumber pickles
• 1 tablespoon of capers
• 1 tablespoon of vinegar
• one cup of brown sauce

Method

1. 1

   Add chopped cucumber pickles, capers, and vinegar to brown sauce.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 76. The excerpt below is the record exactly as published.

a tablespoon of vinegar. .German Mustard. — Take 8 tablespoons of mustard, 4 tablespoons white sugar, 4 tablespoons salt, 1 saltspoon of cayenne pepper, 4 ta- blespoons of butter, and juice of 1 large raw onion; mix all well together, and moisten with a little vinegar. The flour of mustard in common use is ground from the seed of black mustard {sinapis nigra). It possesses an agree- able pungency, and is the best stimulant employed to impart strength to the digestive organs. In its present form it has only been in use about 150 years, although it was used long be- fore in a coarsly powdered state. Mixed with hot water, it is a strong emetic. In moderate quantities, both mustard and red pepper are useful with indigestible foods, like lobster, etc., as they are stimulant and aid in the digestion. Mustard is best mixed with cold water, as hot water impairs its essential prop- erties. It is well to prepare it in small quantities, as it is bet- m.ua±ji.au. ter when freshly made. NAVY SAUCE. — Chop finely 2 or 3 large onions, and season highly with salt, pepper and vinegar. This is fine for those who like raw onions, and is served with oysters raw or cooked. NUT SAUCE — This is made by pounding to a paste, in a mor- tar, the meats of any kind of wild nuts (hazel nuts, hickory nuts, butter-nuts, etc.) and mixing the paste with an equal amount of nice buttter. It is served with game, or poultry. OLIVE SAUCE. — Extract the salt from 1 doz. olives by soaking them "I hour in warm water; then pare them close to the stone, round and round, as you would an apple, to remove the stone. Then put the olive into ^ pint brown sauce, simmer 10 to 15 minutes and serve. Good with roast duck or other game. 106 SAUCES FOR FISH, SHELL=FISH AND MEATS ONION SAUCE.— Take 3 good' sized onions, boil them till soft, pulp through a sieve, and mix it into 1 cup white sauce. Good with mutton or lamb chop. OYSTER SAUCE — Blanch small oysters, drain and dry in a towel, and add them to drawn butter sauce; put in a very little lemon juice or tarragon vinegar, let it come to the boiling point and serve. It goes with fish, boiled turkey or chicken. PARSLEY SAUCE — Take 2 tablespoons of chopped parsley, and add it to 1 cup of hot drawn butter sauce. Color with spinach green if you have it, as that will improve the appearance. PICKLE SAUCE.— Take 2 or 3 tablespoons of finely chopped cucumber pickles, and add them to a drawn butter sauce. SAUCE PIQUANTE.— Add 1 tablespoon each of chopped cu- cumber pickles, capers and vinegar, to one cup of brown sauce

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