Cold Poivrade Sauce
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Recommended for brawn; add sugar when serving with brawn.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 53. The excerpt below is the record exactly as published.
cold poivrade sauce. This is made as follows : Put a good spoonful of brown sauce into a round-bottomed basin ; add to it four tablespoonfuls of salad oil and one of chili vinegar, a little taragon vinegar, and pepper and salt. Work all ■well together with a whisk, then add a BLACKWELL'S tablespoonful of chopped parsley and a j little shalot.
Cook this with the app: pantry check, scaling, and the assistant.