Sauce Piquante


  • Eschalots, 1 tablespoonful, or three of onions
  • flour, 1 teaspoon
  • butter, 1 ½ oz.: 10 to 15 minutes.
  • gravy or broth, ½ pint
  • chilies, 3
  • bay-leaf; thyme, small bunch: 20 minutes.
  • Pepper, plenty; vinegar, ½ wineglassful.


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 of good broth, and when it boils add three chilies, a bay-leaf, and a very small bunch of thyme. Let these simmer for twenty minutes; take out the thyme and bay-leaf, add a high seasoning of black pepper, and half a wineglassful of the best vinegar. a quarter of a teaspoonful of cayenne may be substituted for the chilies.