Sauce Piquante

Ingredients

• half an ounce of shallot
• one ounce of butter
• four tablespoonfuls of Orleans vinegar
• one ounce of flour
• half a pint of broth
• a saltspoonful of mignonette pepper
• a tablespoonful of finely-minced parsley
• the same of chopped gherkins

Method

1. 1

   Mince shallot and cook with butter and vinegar until reduced.

2. 2

   Mix in flour, add broth, pepper, and essence.

3. 3

   Simmer for 15 minutes, then add parsley and gherkins before serving.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 85. The excerpt below is the record exactly as published.

auce Piquant e. — Mince half an ounce of shallot as finely as possible, and put it into a quart stewpan with one ounce of butter and four tablespoonfuls of Orleans vinegar. Stir over a moderate fire till the vinegar is reduced, which is indicated by the butter becoming clear. Unless this were done the flour wbicn must next be added would not amalgamate. When the vinegar has been thus absorbed by the shallot mix one ounce of flour into the butter, stir for four minutes, then add half a pint of broth., a saltspoonful of mignonette pepper, and a few drops of Parisian essence to give colour. Simmer for a quarter of an liour, adding a tablespoonful of finely-minced parsley, and the same of chopped gherkins

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