Recipes > Sauces & Spreads > Piquante Sauce

Piquante Sauce


  • 1 tablespoonful of capers
  • 2 tablespoonfuls of shallot, or small, finely flavored onion
  • 2 tablespoonfuls of green gherkins
  • 1 gill of vinegar
  • 2 bay leaves
  • 1/4 saltspoonful of pepper
  • 1/4 saltspoonful of powdered thyme
  • 1/2 pint of rich brown gravy of any kind, or of Spanish sauce


While the lamb is frying, chop the capers, shallot, and gherkins; place them over the fire in a sauce-pan with the vinegar, bay leaves, pepper, and powdered thyme, and boil quickly until the vinegar is reduced to one third of its original quantity; then add the gravy or Spanish sauce, which may always be kept on hand; boil the sauce gently for five minutes, take out the bay leaves, and pour a little of the sauce on the bottom of a hot platter; when the pieces of breast are brown, take them up with a skimmer, and lay them on soft paper, or on a clean napkin for a moment, to free them from grease, and arrange them in a wreath on the platter containing the sauce; serve them at once, with the rest of the sauce in a gravy boat.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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