Sauce Piquante

Ingredients

• One Shalot
• Half a Carrot
• Three Mushrooms
• One sprig of Thyme
• One Bayleaf
• One ounce of Butter
• One tablespoonful of Harvey Sauce
• Half an ounce of Flour
• Half a pint of Brown Stock
• Two tablespoonfuls of Vinegar
• Salt and Cayenne

Method

1. 1

   Clean and cut up the vegetables very fine, reduce them in the vinegar and fry them brown in the butter and flour in a stewpan; then stir in the stock, also the thyme, bayleaf, and Harvey sauce, let it simmer for twenty minutes; then add the salt and cayenne, strain through a tammy, and it is ready for use.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 47. The excerpt below is the record exactly as published.

Sauce Piquante. Ingredients. One Shalot. Half a Carrot. Three Mushrooms. One sprig of Thyme. One Bayleaf. One ounce of Butter. One tablespoonful of Harvey Sauce. Half an ounce of Flour. Half a pint of Brown Stock. Two tablespoon fuls of Vinegar. Salt and Cayenne

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