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Ordinary Poivrade Sauce

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1.
  2. Heat two oz.
  3. of butter in a stewpan, and insert one lb.
  4. of raw Mirepoix (No.
  5. 228).
  6. Fry the vegetables until they are well browned;
  7. moisten with one-quarter pint of vinegar and one-half pint of Marinade (Formula 169);
  8. reduce to two-thirds;
  9. add one pint of Espagnole Sauce, and cook for three-quarters of an hour.
  10. Ten minutes before straining the sauce, put in a few crushed peppercorns.
  11. If the pepper were put in the sauce earlier, it might make it bitter.
  12. 2.
  13. Pass the sauce through a strainer, pressing the aromatics;
  14. add a further one-half pint of Marinade, and despumate for one-quarter of an hour, keeping it simmering the while.
  15. Strain again through tammy, and finish the sauce, when ready for dishing, with two oz.
  16. of butter.
  17. This sauce is suitable for joints marinaded or not.