Piquante Sauce With Egg Recipe

Instructions

1. Take some anchovy paste--one tablespoon, two tablespoons of chopped parsley, some capers and chopped pickles, one teaspoon of French mustard, and the yolks of two hard-boiled eggs.
2. Work this all together into a paste, then add three tablespoons of olive-oil and two or three of vinegar and a pinch of salt and pepper.
3. This sauce is good with both meat and fish.
4. Hot Piquante Sauce
5. Chop up fine two ounces of lean ham and a small piece of onion, add a little celery, the stalks of parsley, one clove, one-half tablespoon of pepper, and one-half bay-leaf.
6. Pour over these ingredients a scant one-half cup of vinegar.
7. Cover the saucepan and allow it to boil until it has consumed one-half.
8. Put into another saucepan one-half cup of bouillon (or water in which you have dissolved one tablespoon of extract of beef).
9. Allow it to boil, and then thicken with a teaspoon of potato flour which has been diluted in a little cold water.
10. Drop this, little by little, into the saucepan until you have gained the required thickness for the sauce.
11. Then pour in the boiled vinegar, passing it through cheese-cloth.
12. Mix well together and add a teaspoon of French mustard, some capers, and some chopped-up pickles.
13. Serve hot with meats or tongue.

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