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SAUCE PIQUANTE

(Sauces.) - (The Jewish Manual)







The above may be rendered a Sauce Piquante by substituting a little
vinegar, whole capers, allspice, and thyme, instead of the smoked
beef and lemon; a few onions and piccalilli chopped finely, is a great
addition when required to be very piquante.
A sauce like the above is very good to serve with beef that has been
boiled for broth.

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SAUCE PIQUANTE

To one pint of drawn butter add one tablespoon each of vinegar and lemon
juice and two tablespoons each of chopped capers, pickles, and olives,
one-half teaspoon onion juice, a few grains cayenne pepper.

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No. 10. Tomato Sauce Piquante

Ingredients: Ham, butter, onion, carrot, celery, bay leaf, thyme,
cloves, peppercorns, vinegar, Chablis, stock, tomatoes, Velute or
Espagnole sauce, castor sugar, lemon.
Cut up an ounce of ham, half an onion, half a carrot, half a stick
of celery very fine, and fry them in butter together with a bay
leaf, a sprig of thyme, one clove and four peppercorns. Over this
pour a third of a cup of vinegar, and when the liquid is all
absorbed, add half a glass of Chablis and a cup of stock. Then add
six tomatoes cut up and strained of all their liquid. Cook this in
a covered stewpan and pass it through a sieve, but see that none of
the bay leaf or thyme goes through. Mix this sauce with an equal
quantity of Velute (No. 2) or Espagnole sauce, (No. 1), let it boil
and pass through a sieve again and at the last add a teaspoonful of
castor sugar, the juice of half a lemon, and an ounce of fresh
butter. (Another tomato sauce may be made like this, but use stock
instead of vinegar and leave out the lemon juice and sugar.)

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Chicken With Sauce Piquante

(Pollo al diavolo)



This ought to be cooked with Cayenne pepper and served with a highly

seasoned sauce, but not everybody likes that and a simpler way to cook

the chicken "al diavolo" is the following:



Take a young chicken, remove the neck and the legs, open it all in front

and flatten it open as much as possible. Wash and wipe dry with a towel,

then put it on the grill and when it begins to brown turn it. Grease it

with melted butter or with oil, using a brush, and season with salt and

pepper. The later may be Cayenne pepper for those who like it. Keep

turning and greasing until it is all cooked.



To prepare the sauce piquante that many like with chicken broiled in

this way, put four tablespoonfuls of butter in a saucepan and when it

begins to brown add two tablespoonfuls of flour and stir until it is

well browned, but do not let it burn. Draw to a cooler place on the

range and slowly add two cupfuls of brown stock, stirring constantly,

add salt and a dash of Cayenne and let simmer for ten minutes. In

another saucepan boil four tablespoonfuls of vinegar one tablespoonful

of chopped onion, one teaspoonful of sugar rapidly for five minutes;

then add it to the sauce and at the same time add one tablespoonful of

chopped capers two tablespoonfuls of chopped pickle and one teaspoonful

of tarragon vinegar. Stir well and let cook for two minutes to heat the

pickles. If the sauce becomes too thick dilute it with a little water.



This sauce is excellent for baked fish and all roasts and boiled meats,

besides being a fitting condiment for the chicken "al diavolo".

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Tomato Sauce Piquante

Ingredients: Ham, butter, onion, carrot, celery, bay leaf, thyme,

cloves, peppercorns, vinegar, Chablis, stock, tomatoes, Velute or

Espagnole sauce, castor sugar, lemon.



Cut up an ounce of ham, half an onion, half a carrot, half a stick of

celery very fine, and fry them in butter together with a bay leaf, a

sprig of thyme, one clove and four peppercorns. Over this pour a third

of a cup of vinegar, and when the liquid is all absorbed, add half a

glass of Chablis and a cup of stock. Then add six tomatoes cut up and

strained of all their liquid. Cook this in a covered stewpan and pass

it through a sieve, but see that none of the bay leaf or thyme goes

through. Mix this sauce with an equal quantity of Velute (No. 2) or

Espagnole sauce, (No. 1), let it boil and pass through a sieve again

and at the last add a teaspoonful of castor sugar, the juice of half a

lemon, and an ounce of fresh butter. (Another tomato sauce may be made

like this, but use stock instead of vinegar and leave out the lemon

juice and sugar.)

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With Tomato Sauce Piquante

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Sauce Piquante For Meat Fowl Game Rabbit

One dessert-spoonful to a quarter pint of ordinary brown or white stock.

It may be thickened by a roux made by frying two ounces of butter with

two ounces of flour.

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Tomato Sauce Piquante

Fry three medium-sized tomatoes in one and a half ounce of butter. Pass

this through a sieve, then boil it up in a bain-marie till it thickens,

and add one dessertspoonful of New Century Sauce.

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Sauce Piquante

Melt a heaping tablespoonful of butter in a spider and when it bubbles

stir into it a heaping tablespoonful of flour, cook until it turns a

dark brown, taking care not to let it burn, add to it enough

well-seasoned vegetable stock to make the sauce the proper consistency,

then pour it into a granite-ware saucepan and add one small cucumber

pickle, two olives and a few capers, all chopped very fine; season with

salt and pepper to taste.

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Stewed Cucumber With Sauce Piquante

2 cucumbers.

2 ounces butter.

Pepper to taste.

1 gill of water.

1/2 teaspoon salt.

1/2 pint sauce piquante.



Peel and slice the cucumbers, place them in a stewpan with the other

ingredients, and simmer for, half or three-quarters of an hour, leaving

the lid off the last few minutes in order that none of the liquor may

remain. Serve with piquante sauce No. 171 poured over, and sippets of

toast.

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Sauce Piquante

1 ounce butter.

1 ounce flour.

1 gill water.

Pepper and salt to taste.



Melt the butter in a small saucepan, and when dissolved shake in the

flour, stirring all the time until the paste is quite smooth; add a

little salt and pepper, and then pour in gradually the water and

vinegar; stir well until the sauce has boiled for a few minutes. It

will then be quite ready.









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