Sauce Piquante

Ingredients

• an ounce of butter
• a shalot
• half a carrot
• three mushrooms
• an ounce of flour
• half a pint of brown stock
• a sprig of thyme
• a bay-leaf
• a table-spoonful of Worcester or Reading sauce
• a pinch of salt
• a pinch of cayenne
• two table-spoonfuls of vinegar

Method

1. 1

   Fry shalot, carrot, and mushrooms in butter until brown.

2. 2

   Stir in flour and brown stock.

3. 3

   Add thyme, bay-leaf, Worcester sauce, and simmer for twenty minutes.

4. 4

   Skim, add salt, cayenne, vinegar, and strain.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 51. The excerpt below is the record exactly as published.

Sauce Piquante Cut up a shalot, half a carrot, three mushrooms, and fry till brown in an ounce of butter ; then stir in an ounce of flour and half a pint of brown stock. Add a sprig of thyme, a bay-leaf, a table-spoonful of Worcester or Reading sauce, and let all simmer for twenty minutes ; skim and add a pinch of salt, cay- enne, and two table-spoonfuls of vinegar

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