Poivrade Sauce

Ingredients

• a head of celery
• two carrots
• two onions
• one shalot
• one clove of garlic
• one turnip
• two leeks
• three tomatoes
• a quarter of a pound of lean ham
• two ounces of butter
• half a pint of vinegar
• three ounces of flour
• three pints of stock
• a bouquet garni
• six cloves
• twenty-four peppercorns
• pepper and salt to taste

Method

1. 1

   Fry celery, carrots, onions, shalot, garlic, turnip, leeks, and tomatoes in ham and butter until not very brown.

2. 2

   Add vinegar and reduce.

3. 3

   Stir in flour and stock, add bouquet garni, cloves, peppercorns, and season.

4. 4

   Simmer for one hour, sieve, boil, and serve.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 51. The excerpt below is the record exactly as published.

Poivrade Sauce Shred a head of celery, two carrots, two onions, one shalot, one clove of garlic, one turnip two leeks. 136 COOKERY A LA MODE three tomatoes ; put them in a stewpan with a quarter of a pound of lean ham and two ounces of butter. Fry them, but not very brown. Add half a pint of vinegar and let boil till quite reduced ; then stir in three ounces of flour and three pints of stock. Add a bouquet garni, six cloves, twenty-four pepper- corns, and pepper and salt to taste

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