Poivrade Sauce

Ingredients

• Six oz. of ham
• i oz. of butter
• I clove of garlic
• i bay leaf
• i sprig of sweet basil
• I of thyme
• 2 cloves
• 4 young onions
• ^ pint of consomme
• I oz. of celery
• a pinch of pepper
• cayenne (where liked)
• 3 sprays of parsley
• wineglassful of tarragon vinegar

Method

1. 1

   Cut the ham into small pieces and fry it in butter with parsley, onions, garlic, bay leaf, basil, thyme, and cloves.

2. 2

   When well fried, add cayenne, sliced celery, pepper, vinegar, and consomme; let all simmer gently for half an hour.

3. 3

   Strain through a tammy and serve.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 49. The excerpt below is the record exactly as published.

Poivrade Sauce. Needed: Six oz. of ham, i oz. of butter, I clove of garlic, i bay leaf, i sprig of sweet basil, I of thyme, 2 cloves, 4 young onions, ^ pint of consomme, No. 276; I oz. of celery, i pinch of pepper and cayenne (where liked) ; 3 sprays of parsley, wineglassful of tarragon vinegar

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