Pepper Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Put the butter in the saucepan, and as it melts add the flour. Let it brown slowly, and then add one pint of Consomme. Let it boil, and then add the minced herbs and vegetables, and the zest or out...
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Ingredients
- A Carrot, Minced Fine
- 2 Sprigs Each of Thyme and Parsley
- An Onion, Minced Fine
- ½ Pint of Consomme
- A Bay Leaf
- A Wineglassful of Sherry, or Madeira
- ½ of a Grated Lemon
- A Small Piece of Celery
- Salt
- Black Pepper
- A Tablespoonful of Butter
- A Tablespoonful of Flour
- A Dash of Cayenne
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