Sauce Poivrade

Ingredients

• half an ounce of butter
• half an onion
• half a carrot
• a sprig of thyme
• one bay-leaf
• six whole peppers
• three cloves
• a quarter of a bunch of parsley-roots
• half an ounce of raw ham
• two tablespoonfuls of vinegar
• a pint of Espagnole sauce

Method

1. 1

   Fry in half an ounce of butter half an onion and half a carrot, cut up, a sprig of thyme, one bay-leaf, six whole peppers, three cloves, a quarter of a bunch of parsley-roots, and half an ounce of raw ham cut in pieces.

2. 2

   Cook it together for five minutes, then moisten with two tablespoonfuls of vinegar, and a pint of Espagnole sauce.

3. 3

   Boil thoroughly for twenty minutes, then strain through a colander, being careful to remove every particle of grease.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 117. The excerpt below is the record exactly as published.

Sauce Poivrade. — Fry in half an ounce of butter half an onion and half a carrot, cut up, a sprig of thyme, one bay-leaf, six whole peppers, three cloves, a quarter of a bunch of parsley-roots, and half an ounce of raw ham cut in pieces. Cook it together for five minutes, then moisten with two tablespoonfuls of vinegar, and a pint of Espagnole sauce

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