Poivrade Sauce

Ingredients

• six scallions
• a little thyme
• a good bunch of parsley
• two bay-leaves
• a dessert-spoonful of white pepper
• two tablespoons of vinegar
• two ounces of butter
• one teacupful of stock
• two teacupfuls of Spanish sauce

Method

1. 1

   Stew scallions, thyme, parsley, bay leaves, white pepper, vinegar, and butter until nearly all the liquid evaporates.

2. 2

   Add stock and Spanish sauce, boil until reduced to half.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 50. The excerpt below is the record exactly as published.

POIVRADE SAUCE— Put in a stew-pan six scallions, a lit- tle thyme, a good bunch of parsley, two bay-leaves, a dessert- spoonful of white pepper, two tablespoons of vinegar and two ounces of butter, and let all stew together until nearly all the liquor has evaporated; add one teacupful of stock, two teacup- fuls of Spanish sauc

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