Poivrade Sauce for Venison
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
- two oz. of butter
- two oz. of oil
- four lbs. of well-broken bones
- one pint of vinegar
- one pint of white wine
- three quarts of game stock
- a quart of Espagnole Sauce
- three quarts in all of sauce
- a quart of sauce remains
Method
- Fry, with two oz.
- of butter and two oz.
- of oil, one lb.
- of raw Mirepoix (No.
- 228) to which are added four lbs.
- of well-broken bones and ground-game trimmings.
- When the whole is well browned, drain the grease away, and dilute with one pint of vinegar and one pint of white wine.
- Reduce this liquid by three-quarters, then add three quarts of game stock and a quart of Espagnole Sauce.
- Boil, cover the saucepan, and put into a moderate oven, where it should stay for at least three hours.
- At the end of this time take out the saucepan and pour its contents into a fine sieve placed over a tureen;
- press the remains so as to expel all the sauce they hold, and pour the sauce into a tall, thick saucepan.
- Add enough game stock and Marinade, mixed in equal parts, to produce three quarts in all of sauce, and gently reduce the latter while despumating it.
- As it diminishes in volume, it should be passed through muslin into smaller saucepans, and the reduction should be stopped when only a quart of sauce remains.
- N.B.—This sauce, like red-wine sauces, may be served as it stands.
- It is brilliant, clear, and perhaps more sightly thus, but the addition of a certain quantity of butter (four oz.
- per quart) makes it perfectly mellow, and admirably completes its fragrance.