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Piquant Sauce (1).
TO MAKE THREE QUARTERS OF A PINT.
Ingredients.
Flour. Vinegar. 3/4 pt. of Stock. 1/2 oz. of Eschalots.
Gherkins. Parsley. 1 oz. of Butter.
Method.
1. Chop up a good half ounce of eschalots, a tablespoonful of parsley,
and a tablespoonful of gherkins. 2. Take a clean quart stewpan and put into
it one ounce of butter, four tablespoonfuls of vinegar, and the chopped eschalots.
3. Stir over the fire with a wooden spoon till the vinegar is sufficiently
reduced and the butter clear. When the eschalots have absorbed all the vinegar
(4) add one ounce of flour. 5. Stir four or five minutes. 6.
Add three-quarters of a pint of broth or stock (if unflavoured with vegetables the
better), season with pepper and salt according to the saltness of the broth.
7. Bring it to the boil. 8. Skim.
9. Continue boiling gently for ten minutes. 10. Now add the parsley
and gherkins. 11. Boil up, and skim again if necessary. 12. Any
additional seasoning may now be added, and the sauce is ready. Reducing is necessary
to give a proper sharpness to the sauce and secure a proper mixture of the flour and
butter. When anything has to be reduced a brisk boiling is necessary. The essential
condition of all sauces is cleanliness. Many an entrée has been spoilt
through dirt. The utensil may appear clean, but the evidence of the nose is often necessary.
PRECAUTIONS.-Be careful not to burn the butter.
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