Poivrade Sauce
From Soyer's standard cookery, 1912
Serves 2
This sauce is suitable for joints marinaded or otherwise.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 33. The excerpt below is the record exactly as published.
Poivrade Sauce. Heat two ounces of butter in a stewpan and insert one pound of raw Mirepoix. Fry the vegetables until they are well browned ; moisten with one-quarter pint of vinegar and one-half pint of Marinade, reduce to two-thirds; add one pint of Espag- nole Sauc
Cook this with the app: pantry check, scaling, and the assistant.