Sauce Piquante

Ingredients

• Two coffee cups brown stock
• 4 tablespoons butter
• 4 tablespoons vinegar
• 2 tablespoons flour
• 1 tablespoon chopped onion
• 2 tablespoons chopped pickle
• 1% tablespoons chopped capers
• 1 tea- spoon tarrasron vinegar
• 1 teaspoon sugar
• i^ teaspoon salt

Method

1. 1

   Put butter in saucepan, when it begins to brown, add flour, then slowly add to stock, salt and a dash of cayenne pepper.

2. 2

   Simmer 12 minutes.

3. 3

   In another saucepan boil vinegar, sugar and onion rapidly for 5 minutes.

4. 4

   Then add it to sauce, also pickle, capers and vinegar.

5. 5

   Stir well, cook long enough to heat the pickle.

6. 6

   If sauce is too thick, add a little water.

7. 7

   Serve this sauce with baked or boiled meats or baked fish.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 57. The excerpt below is the record exactly as published.

Sauce Piquante. Two coffee cups brown stock, 4 tablespoons butter, 4 table- spoons vinegar, 2 tablespoons flour, 1 tablespoon chopped onion, 2 tablespoons chopped pickle, 1% tablespoons chopped capers, 1 tea- spoon tarrasron vinegar, 1 teaspoon sugar, i^ teaspoon salt

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