Sauce Piquante

Ingredients

• 1.5 oz butter
• 1 tablespoon eschalots, minced
• 1 teaspoon flour
• 0.5 pint gravy or good broth
• 3 chilies
• 1 bay-leaf
• 1 small bunch thyme
• black pepper
• 0.5 wineglassful best vinegar

Instructions

1. Heat the butter in a saucepan and brown the minced eschalots (or onions) lightly.
2. When they are partially done, stir in the flour.
3. Pour in the gravy or good broth, and bring to a boil.
4. Add the chilies, bay-leaf, and small bunch of thyme.
5. Simmer gently for twenty minutes.
6. Remove the thyme and bay-leaf.
7. Season generously with black pepper.
8. Stir in the vinegar and serve.