Sauce Piquante Recipe

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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