Put into a saucepan a table-spoonful of minced onion and a little
butter. When it has taken color, sprinkle in a heaping tea-spoonful of
flour; stir well, and when brown add half a pint of stock. Cook it a few
minutes, and strain. Now, by adding a cupful of claret, two cloves, a
sprig of parsley, and one of thyme, a bay-leaf, pepper, and salt, and by
boiling two or three minutes and straining it, one has the _sauce
poivrade_.
If, instead of the claret, one should add to the _poivrade_ sauce a
table-spoonful each of minced cucumber pickles, vinegar, and capers, one
has the _sauce piquante_.
By adding one tea-spoonful of made mustard, the juice of half a lemon,
and a little vinegar to the _poivrade_, instead of the claret, one has
the _sauce Robert_.