SAUCE PIQUANTE.
Brown lightly in an ounce and a half of butter a tablespoonful of minced eschalots or three of onions; add a teaspoonful of flour when they are partially done; pour to them half a pint of gravy or of good broth, and when it boils add three chilies, a bay-leaf, and a very small bunch of thyme. Let these simmer for twenty minutes; take out the thyme and bay-leaf, add a high seasoning of black pepper, and half a wineglassful of the best vinegar. A quarter of a teaspoonful of cayenne may be substituted for the chilies.
Eschalots, 1 tablespoonful, or three of onions; flour, 1 teaspoonful; butter, 1-1/2 oz.: 10 to 15 minutes. Gravy or broth, 1/2 pint; chilies, 3; bay-leaf; thyme, small bunch: 20 minutes. Pepper, plenty; vinegar, 1/2 wineglassful.
EXCELLENT HORSERADISH SAUCE.
(To serve hot or cold with roast beef.)
Wash and wipe a stick of young horseradish, scrape off the outer skin, grate it as small as possible on a fine grater, then with two ounces (or a couple of large tablespoonsful) of it mix a small teaspoonful of salt and four tablespoonsful of good cream; stir in briskly, and by degrees, three dessertspoonsful of vinegar, one of which should be chili vinegar when the horseradish is mild. To heat the sauce, put it into a small and delicately clean saucepan, hold it over, but do not place it upon the fire, and stir it without intermission until it is near the point of simmering; but do not allow it to boil, or it will curdle instantly.
Horseradish pulp, 2 oz. (or 2 large tablespoonsful); salt, 1 teaspoonful; good cream, 4 tablespoonsful; vinegar, 3 dessertspoonsful (of which one should be chili when the root is mild).
Obs.—Common English salad-mixture is often added to the grated horseradish when the sauce is to be served cold.
HOT HORSERADISH SAUCE.
(To serve with boiled or stewed meat or fish.)