Sauce Piquante

Ingredients

• a shallot finely
• a little butter
• a tablespoonful of brown roux
• a teaspoonful of made mustard
• same of mixed salt and pepper
• a tablespoonful of vinegar
• half a pint of warm water
• a tablespoonful of chopped gherkins

Method

1. 1

   Frizzle the shallot in butter, then add brown roux, mustard, salt, pepper, vinegar, and warm water.

2. 2

   Boil together, strain through a sieve, and add gherkins.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 22. The excerpt below is the record exactly as published.

Sauce Piquante. Cliop a sliallot finely, and frizzle it in a little butter; add a tablespooufal of brown ?'0».rj a teaspoonful of made mustard, same of mixed salt and pepper, a tablespoonful of vinegar, and half a pint of warm water. Boil together, then strain through a sieve, and lastly throw in a tablespoonful of chopped gherkins. Sauce Robert. A spoonful of brown roux, half a pint of clear stock, plenty of seasoning, and a teaspoonful of mustard added last of all. Frequently served with cutlets and steaks, notably with pork. There are two distinct kinds of wdiite sauce — viz., Sauce hlanclie Farisienne and Sauce hlanclie Norm ancle. Parisienne. Dissolve in a saucepan a small lump of butter, and work into it as much baked flour or potato flour as it will absorb ; when smooth, add a few spoonfuls of water to it. When this boils, add to it a fresh quantity of butter cut in small pieces — enough to make the required quantity of sauce. Stir steadily until all is completely p.c. P 66 SA UCES. dissolved, but do not let it boil again. The juice of half or a whole lemon is added at the last. Normande. Moisten a spoonful of Jecule or flour with suf- ficient water, add to it a small lump of butter, and milk, to make the requi/iite quantity; stir over the fire until it boils freelv. then season and add lemon juice. White rouXj to which is added milk, or milk and wat-er, makes this sauce to perfection. A little thick cream added at the last greatly improves white sauce. Sauce Poulette. Make a white sauce accordincr to either of the above ; allow an onion and a few herbs to simmer in it for a while, then strain, and stir in the beaten yolk of an ^^^^^ Sauce Soubese. Chop up finely a dozen or more shallots, frizzle them slowly in a little butter, dredge a little floor over them, then stir in a tumblerful of hot water; let simmer for a little time. The sauce may then be strained, or not, as desired. SA UCES. 67 but it should receive the addition of salt^ pepper, and a spoonful or two of cream. Served with mutton. Sauce Ravig-ote. Hot. — Put into a saucepan a teacupful of water or clear stock, add to it a spoonful each of minced chives, shallots, chervil, tarragon, mustard and cress, pepper and salt, and one of vinegar. Boil these together for five minutes, then stir in a small lump of butter, and a teaspoonfnl of potato flour wetted with water to thicken it. Gold. — Take the same herbs, after mincing them, and pound them in a mortar; add to them the raw yolk of an og^. Mix well together, and add, drop by drop, three spoonfuls of salad oil. A spoonful of viuegar and one of made mustard are stirred in last of all. Sauce Tartare. Mix togetlier the yolks of three eggs, a spoon- ful of mustard and one of vinegar, then add slowly three spoonfuls of salad oil. Stir care- fully over the lire until thoroughly hot, but it must not reach boiliug-point. Or it may be used cold. 68 SA UCES. Sauce Bordelaise. Melt a small piece of butter, and frizzle in tliat two sliced shallots ; when done, either stir in a tablespoonful of brown roux

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