Piquant Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Chop up one eschalot, and put it into a stewpan with two bayleaves, a sprig of thyme, a pinch of mignonette pepper, and four tablespoonfuls of French vinegar; reduce to half the quantity, then mix ...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
Ingredients
- bayleaves
- eschalot
- thyme
- mignonette pepper
- french vinegar
- brown sauce
- liebig company’s extract of meat
- sugar
- capers
- french gherkins
- parsley
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