Poivrade Sauce for Venison

Ingredients

• two oz. of butter
• two oz. of oil
• one lb. of raw Mirepoix
• four lbs. of well-broken bones
• one pint of vinegar
• one pint of white wine
• three quarts of game stock
• a quart of Espagnole Sauce
• four oz. per quart

Method

1. 1

   Fry Mirepoix, add bones, brown, dilute with vinegar and wine, reduce, add stock and Espagnole Sauce, boil, strain, and reduce further.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 23. The excerpt below is the record exactly as published.

one lb. of raw Mirepoix (No. 228). Fry the vegetables until they are well browned; moisten with one-quarter pint of vinegar and one-half pint of Marinade (Formula 169); reduce to two-thirds; add one pint of Espagnole Sauce, and cook for three-quarters of an hour. Ten minutes before straining the sauce, put in a few crushed peppercorns. If the pepper were put in the sauce earlier, it might make it bitter. 2. Pass the sauce through a strainer, pressing the aromatics; add a further one-half pint of Marinade, and despumate for one-quarter of an hour, keeping it simmering the while. Strain again through tammy, and finish the sauce, when ready for dishing, with two oz. of butter. This sauce is suitable for joints marinaded or not. 50—POIVRADE SAUCE FOR VENISON Fry, with two oz. of butter and two oz. of oil, one Ib. of raw Mirepoix (No. 228) to which are added four lbs. of well- broken bones and ground-game trimmings. When the whole is well browned, drain the grease away, and dilute with one pint of vinegar and one pint of white wine. Reduce this liquid by three-quarters, then add three quarts of game stock and a quart of Espagnole Sauce. Boil, cover the saucepan, and put into a moderate oven, where it should stay for at least three hours. At the end of this time take out the saucepan and pour its contents into a fine sieve placed over a tureen; press the remains so as to expel all the sauce they hold, and pour the THE SMALL COMPOUND SAUCES 31 sauce into a tall, thick saucepan. Add enough game stock and Marinade, mixed in equal parts, to produce three quarts in all of sauce, and gently reduce the latter while despumating it. As it diminishes in volume, it should be passed through muslin into smaller saucepans, and the reduction should be stopped when only a quart of sauce remains. N.B.—This sauce, like red-wine sauces, may be served as it stands. It is brilliant, clear, and perhaps more sightly thus, but the addition of a certain quantity of butter (four oz. per quart

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