Sauce Piquante

Ingredients

• 1 shalot
• half a carrot
• 3 mushrooms
• 1 oz. of butter
• 0.5 oz. of flour
• Half a pint of brown stock
• 1 sprig of thyme
• 1 bay leaf
• 2 tablespoonsful of vinegar
• Salt and Cayenne pepper

Method

1. 1

   Chop shalot, carrot, and mushrooms finely.

2. 2

   Cook in butter until brown, stir in flour and brown stock.

3. 3

   Add thyme, bay leaf, and stir until boiling.

4. 4

   Simmer for 20 minutes, season with salt and cayenne, strain before serving.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 104. The excerpt below is the record exactly as published.

SAUCE PIQUANTE Average cost of Sauce Piquante or sharp sauce [about half a pint) INGREDIENTS. 1 shalot, half a carrot, 3 mushrooms 1 oz. of butter f oz. of flour Half a pint of brown stock 1 sprig of thyme 1 bay leaf Salt and Cayenne pepper 2 tablespoonsful of vinegar

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