No. 27 Sauce piquante.
Put two tablespoonfuls of chopped onions into a stewpan with four of common vinegar, and a small piece of glaze; let them boil together a few minutes, then add a pint of brown sauce (No. 1), with half a pint of consommé (No. 134), stir it quickly over a sharp fire until it adheres to the back of the spoon; then add a teaspoonful of chopped mushrooms, and a tablespoonful of chopped gherkins; it is then ready for use. This sauce requires to be seasoned rather high with cayenne pepper, sugar, and salt.