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Poivrade Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1261. The excerpt below is the record exactly as published.
Poivrade Sauce, Easily made.— Put two ounces of butter into a stewpan with two onions, a shallot, a carrot, a turnip cut into dice, two cloves, a bay-leaf, and a sprig of thyme. Stir these ingredients constantly over a gentle fire until they are lightly browned, then dredge a dessert-spoonful of flour over them, and add a little pepper and salt, a glass of claret, half a glass of vinegar, and a glass of water
Cook this with the app: pantry check, scaling, and the assistant.