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Sauce Piquante
From Soyer's standard cookery, 1912
Serves 8
This may be served with grilled or boiled pork, and cold meat re-dished and minced.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 33. The excerpt below is the record exactly as published.
Sauce Piquante. Put into a stewpan two ounces of minced shallots, a gill each of vinegar and white wine. Reduce the liquid by half, and add one pint of half-glaze; set the sauce to boil, and remove scum for half an hour. Finish it, away from the fire, with two STANDARD COOKERY. 43 ounces of gherkins, one ounce of capers, and a teaspoonful of chervil
Cook this with the app: pantry check, scaling, and the assistant.