Sauce Piquante, to serve hot.
Put into a stewpan a bit of butter, with two onions sliced, a carrot, a parsnip, a little thyme, laurel, basil, two cloves, two shalots, a clove of garlic, parsley, and scallions; turn the whole over the fire till it is well coloured; then shake in some flour, and moisten it with some broth, a spoonful of white wine vinegar, and a squeeze of a lemon, and strain it through a sieve, adding a little cayenne and salt. It is good with every thing.