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Sauce Piquante To Serve Hot

(Sauces.) - (The Lady's Own Cookery Book)

Put into a stewpan a bit of butter, with two onions sliced, a carrot, a

parsnip, a little thyme, laurel, basil, two cloves, two shalots, a clove

of garlic, parsley, and scallions; turn the whole over the fire till it

is well coloured; then shake in some flour, and moisten it with some

broth, a spoonful of white wine vinegar, and a squeeze of a lemon, and

strain it through a sieve, adding a little cayenne and salt. It is good

with every thing.

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