Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoonfuls butter in sauce pan
- 2 cupfuls of brown stock
- 2 teaspoonful salt
- 4 tablespoonfuls vinegar
- 1 tablespoon chopped onion
- 1 teaspoonful sugar rapidly
- 2 tablespoonfuls of chopped pickle
- 1 tablespoonful capers
- 4 lbs
- 2 tablespoonfuls
- 41 piquante sauce
- salt
- cayenne
- vinegar
Directions
Mrs. Homer Gard.
Three or 4 lbs. of halibut. Dip the dark skin in boiling water and scrape clean. Rub well with salt and pepper. Put in a pan and pour milk over until V2 inch deep. Bake about 1 hour, basting with the milk. Serve with a plain, drawn butter- egg sauce or cream sauce.
PIQUANTE SAUCE No. 1.
Miss Marie Shuler.
(For Baked Fish, Roast and Broiled Meats.)
Put 4 tablespoonfuls butter in sauce pan, and when it begins to brown add 2 tablespoonfuls; of flour, and stir until it is well browned. Draw to a cooler place on stove, and slowly add 2 cupfuls of brown stock, stirring constantly; add ]/2 teaspoonful salt and cayenne, and let simmer for ten minutes. In another sauce pan boil 4 tablespoonfuls vinegar, 1 tablespoon chopped onion, and 1 teaspoonful sugar rapidly for five minutes; then add it to the sauce, and at the same time add 2 tablespoonfuls of chopped pickle and, if desired, 1 tablespoonful capers. Stir well and let cook for two minutes to heat the pickle. If sauce becomes too thick, dilute with a little water.
Fish and Fish Sauces. 41
PIQUANTE SAUCE No. 2.
Max Wichman.
Minced pickles, shallots, olives, capers; a spoonful each of onion juice, lemon juice, and caper vinegar, mixed into a butter or Madeira sauce; then season and bring- to a boil.
Butter sauce is equal parts of butter and flour blended thor- oughly as butter melts in pan.