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John and Henry Locke cookery archive, item 1, 1852
Page 42
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Piquante of Sharp Sauce. Chop two shalots a clove of garlic two onions. Herbs and Roots and a bay leaf. a little salt & pepper and a spoonfull of vinegar and a lump of butter. let it sweat down and add a little stock, sherry wine, a little flour skim off the fat and strains, for any dish you wish to be lightened. _____ Shalot Sauce Chop a dozen shalots very fine, put them in a sauce pan with a little stock & sherry wine, a spoonfull of vinegar, salt and pepper. boil 5 minuites and serve.
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Piquante of Sharp Sauce. Chop two shalots a clove of garlic two onions. Herbs and Roots and a bay leaf. a little salt & pepper and a spoonfull of vinegar and a lump of butter. let it sweat down and add a little stock, sherry wine, a little flour skim off the fat and strains, for any dish you wish to be lightened. _____ Shalot Sauce Chop a dozen shalots very fine, put them in a sauce pan with a little stock & sherry wine, a spoonfull of vinegar, salt and pepper. boil 5 minuites and serve.
Szathmary Culinary Manuscripts and Cookbooks
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