Recipes > Sauces & Spreads > Sauce Piquante (for Meat, Fowl, Game, Rabbit, etc.)

Sauce Piquante (for Meat, Fowl, Game, Rabbit, etc.)

Instructions

One dessert-spoonful of New Century sauce 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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Source

The Cook's Decameron.


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