Sauce Poivrade

Ingredients

• 1 oz. butter
• 1 oz. flour
• 1 oz. lean ham
• 1 pt. game stock
• ½ gill vinegar
• ½ gill sherry or red wine
• A small piece carrot
• turnip
• onion
• 1 tomato
• 2 or 3 mushrooms
• A bouquet garni
• 1 tea-sp. anchovy essence
• 1 blade of mace
• A few peppercorns
• 2 or 3 cloves

Method

1. 1

   Melt the butter in a small stewpan, allowing it to brown slightly.

2. 2

   Add the vegetables and ham cut in small pieces, also the herbs and spices, and fry all for a few minutes.

3. 3

   Pour in the sherry and vinegar, and boil until they are reduced to half the quantity.

4. 4

   Then stir in the flour, mix until smooth, and add the stock.

5. 5

   Stir well until boiling.

6. 6

   Season to taste, and simmer gently for one hour, skimming when necessary.

7. 7

   Add the anchovy essence, and strain the sauce through a tammy or fine strainer before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 301. The excerpt below is the record exactly as published.

Sauce Poivrade 1 oz. butter. 1 oz. flour. 1 oz. lean ham. 1 pt. game stock. J gill vinegar. J gill sherry or red wine. A small piece carrot, turnip, and onion. 1 tomato. 2 or 3 mushrooms. A bouquet garni. 1 tea-sp. anchovy essence. 1 blade of mace. A few peppercorns. 2 or 3 cloves

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