Wednesday, September 28, 2011

Piquante Sauce

While the lamb is frying, chop one tablespoonful of capers, two of shallot, or small, finely flavored onion, and the same quantity of green gherkins; place them over the fire in a sauce-pan with one gill of vinegar, two bay leaves, quarter of a saltspoonful of pepper, and the same of powdered thyme, and boil quickly until the vinegar is reduced to one third of its original quantity; then add half a pint of rich brown gravy of any kind, or of 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.

No comments:

Post a Comment

Latest Post