No. 9.—Sauce Piquante for Cold Meat

Name: Sauce Piquante for Cold Meat
Ingredients: pepper; salt; vinegar; parsley; garlic; flour; soup stock; eschalots; marjoram; onions; sweet herbs; carrot; butter; dried thyme

Preparation info

Difficulty
Medium

Appears in

La Cuisine Creole

By Lafcadio Hearn

Published 1885

About

Method

Slice two onions, fry them in butter; put them in a stewpan with a carrot, some