Piquant Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Chop two onions very fine. Smother in a tablespoonful of butter. When well cooked, without burning, add one tablespoonful of Consomme or water. Add two cloves of garlic, minced very fine, and the h...
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Ingredients
- 2 Onions
- A Tablespoonful of Butter
- 2 Cloves of Garlic
- A Sprig Each of Thyme, Parsley and Bay Leaf
- 2 Pickles, 2 Inches in Length
- A Teaspoonful of Strong French Vinegar
- Salt
- Pepper
- Cayenne or Hot Pepper
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