Sauce Piquante for Cold Meat

Ingredients

• Two onions, sliced
• Butter
• One carrot
• Dried thyme or marjoram
• Two eschalots
• Parsley
• One clove of garlic
• Flour
• One cup of soup stock
• One cup of vinegar
• Salt and pepper

Directions

1. Fry ingredients in butter in a stewpan.
2. Thicken to preference with flour.
3. When carrot is done, mash it with wooden spoon.
4. When smooth, add soup stock.
5. Raise to boil, add vinegar.
6. Add salt and pepper.
7. Strain.

Source — La Cuisine Creole
Prepared by Toby Latino
Louisiana Anthology
April 1, 2024