Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Pepper Sauce

To [Brown Sauce] add two tablespoons chopped pepper, one tablespoon chopped onion, or a clove of garlic, one teaspoon parsley, one teaspoon Kitchen Bouquet. Simmer one half hour, strain and serve.

Piquante Sauce

• 3 tablespoons butter
  4 tablespoons flour
  ½ teaspoon salt
  1½ cups Brown Stock
  ¼ teaspoon pepper
  1 tablespoon chopped chives
  1 tablespoon chopped olives
  1 tablespoon chopped pepper
  1 tablespoon chopped pickle
  1 tablespoon capers
  2 tablespoons vinegar

Brown the butter; add the flour; when browned, add stock. Cook chives, capers, pickles, olives and pepper in vinegar five minutes. Add to sauce and simmer twenty minutes.