Sauce Piquante

Ingredients

• one chopped onion
• a piece of butter
• two spoonsful of crushed pepper berries
• half a glass of vinegar
• one pint of brown gravy
• one-half cup of gherkins
• a sprinkle of chopped parsley

Method

1. 1

   Simmer onion in butter, add crushed pepper and vinegar, reduce almost dry.

2. 2

   Add brown gravy, boil for ten minutes, strain, and add chopped gherkins and parsley.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 257. The excerpt below is the record exactly as published.

sauce piquante Coffee Fried egg plant Oregon cream cheese and crackers Coffee DINNER Puree of game, hunter style Salted English walnuts Roast capon Compote of pears Stewed celery, au Madere Paille potatoes Bavarois a la vanille Fancy macaroons Coffee Mariniert herring. Soak six salt herrings in water for twelve hours. Then put in pot with one sliced onion, some whole parsley, a spoonful of whole black pepper berries, three bay leaves and six cloves. Mix one tea- spoonful of English mustard with a cup of vinegar and pour over herring. Cover all with thick cream, shake well to thoroughly mix, and let stand for two days before serving. Serve with thin slices of one lemon on top, or, if desired, the lemon may be put with the herring for a day. Calf's liver, saute. Slice the liver one-quarter inch thick, salt, pepper, roll in flour and fry in butter. Do not fry too long as it will make the liver tough. Serve on a platter with its own gravy, chopped parsley, and quartered lemons. Sauce piquante. Simmer one chopped onion with a piece of butter. Add two spoonsful of crushed pepper berries and half a glass of vinegar. Reduce almost dry. Then add one pint of brown gravy, boil for fifteen min- utes, and strain. Chop fine one-half cup of gherkins, put into the sauce and boil for a few minutes. Add a sprinkle of chopped parsley

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