Sauce Piquante

Ingredients

• I onion or 4 shallots
• 3 gherkins (chopped)
• i tablespoonful chopped capers
• i gill vinegar
• i teaspoonful anchovy essence
• i bay-leaf
• i sprig of thyme
• f pint Espagnole sauce

Method

1. 1

   Peel and chop the onion or shallots, put them in a stew-pan with the vinegar, bay-leaf and thyme, cover, and reduce to half the quantity of liquor.

2. 2

   Strain into another stew-pan, add the chopped gherkins and capers, moisten with the sauce, add the anchovy essence, boil for a few minutes, and use as required.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 77. The excerpt below is the record exactly as published.

Sauce Piquante. (Sharp Sauce.) I onion or 4 shallots, 3 gherkins (chopped), i table- spoonful chopped capers, i gill vinegar, i teaspoonful anchovy essence, i bay-leaf, i sprig of thyme, f pint Espagnole sauce

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