Pignons Sauce
From Soyer's standard cookery, 1912
Serves 4
Served with joints of venison.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 33. The excerpt below is the record exactly as published.
Pignons Sauce. Take the necessary amount of Poivrade Sauce (see p. 43) and let it boil. To make one pint of sauce, prepare an in- fusion of juniper berries, with a gill of water and two ounces of concassed berries ; one ounce of grilled fir-apple kernels, and one ounce of raisins, stoned, washed, and left to soak in tepid water for an hour. Finish the sauce, when dishing up, by add- ing the infusion of juniper berries strained through linen, the grilled kernels, the soaked raisins, and half a gill of Madeira wine
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