Sauce Piquante

Ingredients

• 1 ounce fine-chopped boiled ham
• 1 fine-chopped onion
• Vs cupful white vinegar
• 1 bay leaf
• 1 sprig of thyme
• 1 sprig of parsley
• 6 coarsely pounded peppers
• 1 tablespoonful butter
• 1 tablespoonful flour
• 1 pint con-8omm6 or broth
• add a bouquet
• 1 even teaspoonful salt
• Vt teaspoonfal pepper
• 2 tablespoonf uls fine-chopped mushrooms
• the same of fine-chopped pickles
• 1 tablespoonf ul capers

Method

1. 1

   Place a small saucepan with fine-chopped boiled ham and onion over the fire; add white vinegar, bay leaf, thyme, parsley, and coarsely pounded peppers; cover and boil till reduced to one half.

2. 2

   In another saucepan, melt butter, add flour, stir and cook a few minutes; add consommé or broth, add a bouquet, season with salt and pepper; cook for 10 minutes; add the contents of the first saucepan, boil for 3 minutes; strain into a clean saucepan; add fine-chopped mushrooms, pickles, and capers; cook for 10 minutes; serve with boiled or warmed-over meats.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 63. The excerpt below is the record exactly as published.

Sauce Piquante. — Place a small saucepan with 1 ounce fine- chopped boiled ham and 1 fine-chopped onion over the fire ; add Vs cupful white vinegar, 1 bay leaf, 1 sprig of thyme, 1 sprig of parsley, 6 coarsely pounded peppers, cover and boil till reduced to one half. Place in another saucepan 1 tablespoonful butter, add 1 tablespoonful flour ; stir and cook a few minutes ; add 1 pint con- 8omm6 or broth, add a bouquet, season with 1 even teaspoonful saltf 92 SAUCES. Vt teaspoonfal pepper, cook 10 minutes; add the contents of the first saucepan, boil 3 minates ; then strain the sauce into a clean saucepan ; add 2 tablespoonf uls fine-chopped mushrooms, the same of fine-chopped pickles, 1 tablespoonf ul capers

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