Pignons Sauce

Ingredients

• the necessary amount of Poivrade Sauce
• one-quarter pint of water
• two oz. of concassed berries
• one oz. of grilled fir-apple kernels
• one oz. of raisins
• one-eighth pint of Madeira wine

Method

1. 1

   Infuse juniper berries in water, soak raisins, and finish the sauce with strained infusion, grilled kernels, soaked raisins, and Madeira.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 22. The excerpt below is the record exactly as published.

one-quarter pint of white wine and as much vinegar; almost entirely reduce the liquid; add one and one-half pints of clear half-glaze, and set to cook slowly for half an hour. Rub the sauce through a tammy. N.B.—The onion may be left in the sauce or not, according to the preparation for which it is intended and the taste of the consumer. 44—MADEIRA SAUCE Put one and one-half pints of half-glaze into a sauté-pan, and reduce it on a brisk fire to a stiff consistence. When it reaches this point, take it off the fire and add one-fifth pint of Madeira to it, which brings it back to its normal consistence. Strain through a tammy, and keep it warm without allowing it to boil. 45—MARROW SAUCE Follow the proportions as indicated under ‘‘ Sauce Borde- laise’’ (No. 32) for the necessary quantity of this sauce, the Marrow Sauce being only a variety of the Bordelaise. Finish it with six oz. per quart of beef marrow, cut into cubes, poached and well drained, and one teaspoonful of chopped parsley, scalded for a second. If the sauce is to accompany vegetables, finish it, away from the fire, with three oz. of butter, and then add the cubes of marrow and the parsley. 46—PIGNONS SAUCE Take the necessary amount of Poivrade Sauce prepared according to Formula No. 49, and let it boil. Now, for one pint of sauce, prepare an infusion of juniper berries, with one- . quarter pint of water and two oz. of concassed berries; one oz. of grilled fir-apple kernels, and one oz. of raisins, stoned and washed, and left to soak in tepid water for about an hour. Finish the sauce, when dishing up, by adding the infusion of juniper berries strained through linen, the grilled kernels, the soaked raisins, and one-eighth pint of Madeira wine

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