Sauce Piquante

Ingredients

• one tablespoonful of vinegar
• one tablespoonful of lemon juice
• two tablespoonfuls of chopped capers
• two tablespoonfuls of pickles
• two tablespoonfuls of olives
• half a teaspoonful of onion juice
• a few grains of cayenne pepper
• one pint of drawn butter

Method

1. 1

   Add vinegar, lemon juice, chopped capers, pickles, olives, onion juice, and cayenne pepper to one pint of drawn butter.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 115. The excerpt below is the record exactly as published.

Sauce Piquante, — Add one tablespoon ful each of vinegar and lemon juice,, two tablespoonfuls each of chopped capers^ pickles^ and olives^ half a teaspoonful of onion juice,, and a few grains of cayenne pepper,, to one pint of drawn butter. White Sauce (for Vegetables, Chicken, Eggs, etc.). 1 pint milk, or half milk and half white stock. 2 tablespoonfuls butter. 2 heaping tablespoonfuls flour. ^ teaspoonful salt. }4> saltspoonful pepper. Heat the milk over hot water. Put the butter in a granite saucepan, and stir till it melts and bubbles. Be careful not to brown it. Add the dry flour, and stir quickly till well mixed. Pour on one third of the milk. Let it boil, and stir well as it thickens ; tip the saucepan slightly to keep the sauce from sticking. Add another third of the milk ; let it boil up and thicken, and stir vig- orously till perfectly smooth. Be sure that all the lumps are rubbed out while it is in this thick state. Then add the remainder of the milk ; let it boil, and when smooth add the salt and pepper, using more if high seasoning be desired. This white sauce may be used in place of drawn butter in any of the preceding rules. Bechamel Sauce, — A white sauce made partly with cream and partly with rich white stock, either veal or I go The Boston Cook Book. chicken, according to directions for white sauce, is called Bechamel. The water in which celery, oysters, or lobsters have been cooked may be mixed with milk in making sauces given under these names. For Fish a la ere me and other preparations of fish, boil one slice of onio7i with the milk, or add half a teaspoonful of onion juice and one tahlespoonful of chopped parsley . For Oysters^ Sidd half a teaspoonful of cele?y salt, a few grains of cayenne pepper^ and one tahlespoonful of lemon juice. For boiled Fowl, add half a can of mushrooms. A richer white sauce is made by heating the yolks of two eggs, and pouring the hot sauce into them just before serving. Gurry Sauce (for Curried Eggs, Chicken, etc.). — Cook one tahlespoonful of chopped onion in one tahlespoonful of hutter five minutes. Be careful not to burn it. Mix one tahlespoonful of curry powder with two tahlespoonfuls of flour ^ and stir it into the butter. Add one pint of hot milk grad- uall}^, and stir as directed for white sauce. Cream Sauce, ISTo. 1. }^ teaspoonful salt, saltspoonf ul pepper. 1 pint hot cream. 1 heaping tahlespoonful butter. 2 heaping tahlespoonfuls flour. Make in the same manner as white sauce, and vary the seasoning for the dififerent dishes for which it is to be used, as directed in white sauce. A thicker Cream Sauce is given under rules for Cro- quettes. Cream Sauce, No. 2. Warm one cup of cream. Beat the yolks of two eggs, strain them into the warm cream, and cook over hot water till the eggs thicken the cream like boiled custard. Stir all the time and when smooth and thickened remove from the fire, and add salt and pepper to taste. Serve with boiled celery, cauliflower, chicken, oysters, fish, etc. The Boston Cook Booh 191 Brown Sauce. 1 pint hot stock. 2 tablespoonf uls minced onion. 2 tablespoonfuls butter. 2 heaping tablespoonfuls flour. % teaspoonful salt. 32 saltspoonful pepper. 1 tablespoonful lemon juice. Caramel enough to color. Mince the onion and ivy it in the butter five minutes. Be careful not to burn it. When the butter is brown, add the drj' flour and stir well. Add the hot stock a little at a time, and stir rapidly as it thickens, until perfect^ smooth. Add the salt and pepper, using more if high seasoning be desired. Simmer five minutes, and strain to remove the onion. The stock for brown sauces may be made from bones and remnants of any kind of meat, by soaking them in cold water, and boiling until the nutriment is extracted. The onion may be omitted if the flavor be not desired ; but the sauce is better with it if it be not burned. By the addition of different seasoning materials to this brown sauce a great variety of sauces may be made. Half the quantity given is suflScient for most entrees, or to use for an}^ purpose in a small family. Be very careful not to burn the butter, as the desired color can better be obtained by adding caramel. Brown Sauce Piquante (for Beef) . — To one cup of hrown sauce add one tahlespoonful each of chopped pickles and capers. Sauce Poivrade. — Make one cup of hrown sauce; add one teaspoonful of mixed herbs ^ thyme ^ parsley^ hay leaf and cloves. Simmer ' ten minutes ; add two tablespoonfuls of claret.^ and strain. Sauce Robert. — To one cup of hrown sauce., add one teaspoonful of sugar ^ one teaspoonful of made mustard., and one tablespoonful of vinegar

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