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Piquante Sauce

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. two oz. of minced shallots
  2. one-quarter pint of vinegar
  3. one pint of half-glaze
  4. two oz. of gherkins
  5. one oz. of capers
  6. a teaspoonful of chervil

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Put into a vegetable pan two oz.
  2. of minced shallots, one-quarter pint of vinegar, and as much white wine.
  3. Reduce the liquid by a good half, and add one pint of half-glaze;
  4. set the sauce to boil, and despumate it for half an hour.
  5. At the last moment finish it, away from the fire, with two oz.
  6. of gherkins, one oz.
  7. of capers, and a teaspoonful of chervil, parsley, and tarragon, mixed;
  8. all the ingredients to be finely chopped.
  9. This sauce generally accompanies grilled or boiled pork, and cold meat re-dished and minced which needs spicy flavouring.

Plating

Cookware for this recipe

  • Saucepan
  • Grill or grill pan
  • Chef's knife
  • Cutting board
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.