Ordinary Poivrade Sauce

Name: Ordinary Poivrade Sauce
Yield: 6 servings
Ingredients: two oz. of butter; one lb. of raw Mirepoix; one-quarter pint of vinegar; one-half pint of Marinade; one pint of Espagnole Sauce; one-half pint of Marinade; two oz. of butter

From A guide to modern cookery, 1909

Serves 6

Suitable for joints.

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 23. The excerpt below is the record exactly as published.

ORDINARY POIVRADE SAUCE 1. Heat two oz. of butter in a stewpan, and insert one lb. of raw Mirepoix (No. 228). Fry the vegetables until they are well browned; moisten with one-quarter pint of vinegar and one-half pint of Marinade (Formula 169); reduce to two-thirds; add one pint of Espagnole Sauce

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