Add the jam; let it melt.
Then add the sherry and cochineal, and strain.
Piquant Sauce.
- Ingredients—½ pint of brown sauce.
- 1 tablespoonful of capers.
- 1 tablespoonful of chopped gherkin.
- 1 tablespoonful of very finely chopped shalot.
- ¼ pint of vinegar.
- Pepper and salt.
Method.—Simmer the shalot, capers, and gherkin, in the vinegar until the shalot is quite soft.
Pour in the sauce, and let it boil up.
Season to taste.
Sauce Réforme.
- Ingredients—1 pint of brown sauce.
- 1 wineglass of port wine.
- 1 teaspoonful of anchovy sauce.
- 1 teaspoonful of Harvey's sauce.
- 2 tablespoonfuls of red-currant jelly.