Sauce Piquante

Ingredients

• Put a large spoonful of sweet butter
• slice into it two onions
• two carrots
• a little thyme
• two cloves
• two eschalots
• a bunch of parsley
• add, if liked, a clove of garlic
• add a cup of beef or veal stock
• and half a cup of strong vinegar

Method

1. 1

   Put a large spoonful of sweet butter in a stewpan, slice into it two onions, two carrots, a little thyme, two cloves, two eschalots and a bunch of parsley; add, if liked, a clove of garlic.

2. 2

   Let them cook until the carrot is soft, then shake in a little flour; let it cook five minutes more, and add a cup of beef or veal stock, and half a cup of strong vinegar; skim and strain through a sieve.

3. 3

   Add salt and pepper when boiling.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 20. The excerpt below is the record exactly as published.

SAUCE PIQUANTE. Put a large spoonful of sweet butter in a stewpan, slice into it two onions, two carrots, a lîttle thyme, two cloves, two eschalots and a bunch of parsley; add, if liked, a clove of garlic. Let them cook until the carrot is soft, then shake in a little flour ; let it cook flve min- utes more, and add a cup of beef or veal stock, and half a cup of strong vinegar

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