Sauce Piquante

Ingredients

• an ounce and a half of butter
• a tablespoonful of minced eschalots or three of onions
• a teaspoonful of flour
• half a pint of gravy or of good broth
• three chilies
• a bay-leaf
• a very small bunch of thyme
• a high seasoning of black pepper
• half a wineglassful of the best vinegar

Method

1. 1

   Brown the butter with the minced eschalots or onions, then add flour.

2. 2

   Pour in the gravy or broth and bring to a boil.

3. 3

   Add chilies, bay-leaf, and thyme, and let simmer for twenty minutes.

4. 4

   Remove thyme and bay-leaf, season with black pepper, and add vinegar.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 129. The excerpt below is the record exactly as published.

SAUCE PIQUANTE. Brown lightly in an ounce and a half of butter a tablespoonful of minced eschalots oi three of onions ; add a teaspoonful of flour when they are partially doue ; pour to them half a pint of gravy or of good broth, and when it boils add three chilies, a bay-leaf, and a very small bunch of thyme. Let these simmer for twenty minutes ; take out the thyme and bay-leaf, add a high seasoning of black pepper, and half a wineglassful of the best vinegar

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