Brown Poivrade, or Sharp Sauce

Ingredients

• a few slices of carrot
• four shallots sliced
• a sprig of parsley
• a little sliced parsley-root
• half a bay-leaf
• a sprig of thyme
• a clove
• half a blade of mace
• about twenty peppercorns
• a small piece of ham
• a piece of butter as large as a walnut
• half a pint of Spanish sauce (No. 64)
• a ragout-spoonful of consomme (p. 77)

Method

1. 1

   In a small stew-pan, stir carrot, shallots, parsley, parsley-root, bay-leaf, thyme, clove, mace, peppercorns, and ham until lightly browned.

2. 2

   Add Spanish sauce and consomme, stir until boiling, simmer until herbs are done, skim, add sugar to counter bitterness, and pass through a tammy.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 181. The excerpt below is the record exactly as published.

rowii Poivrade, or Sharp Sauce. Put into a small stew-pan a few slices of carrot, four shallots sliced, a sprig of ])arsley or a little sliced parsley- root, half a baj'-leaf, a sprig of thj'mo, a clove, half a blade of mace, and about twenty peppercorns, with a small piece of ham, and a piece of butter as large as a walnut ; stir these on the fire till lightly tinged with brown ; add half a pint of Spanish sauce (No. G4) and a ragout-spoonful of consomme ([>. 77

Cook this with the app: pantry check, scaling, and the assistant.