Sauce Piquante from Modern Cookery for Private Families by Eliza Acton
Brown lightly in an ounce and a half of butter a tablespoonful of minced eschalots or three of onions; add a teaspoonful of flour when they are partially done; pour to them half a pint of gravy or ...
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Ingredients
- gravy or broth, ½ pint
- butter, 1 ½ oz.: 10 to 15 minutes.
- chilies, 3
- bay-leaf; thyme, small bunch: 20 minutes.
- Pepper, plenty; vinegar, ½ wineglassful.
- Eschalots, 1 tablespoonful, or three of onions
- flour, 1 teaspoon
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