Sauce Poivrade

Ingredients

• 1 ounce butter
• 2 tablespoonfuls fine-chopped shallots or onions
• Yt cupful stock or broth
• 3 tablespoonfuls herb vinegar
• 6 crushed black peppers
• a small bouquet
• Yt tablespoonful butter
• Yt tablespoonful fiour
• Yt V^^ ^^1* ing water
• 1 teaspoonful beef extract
• Yt even teaspoonful salt

Method

1. 1

   Set a small saucepan with butter over the fire; add shallots or onions, cook for 5 minutes.

2. 2

   Then add stock, herb vinegar, black peppers, and a bouquet; cover and reduce by boiling to one half.

3. 3

   In another saucepan, melt butter, add flour, stir and cook for 3 minutes; then add water, beef extract, and salt, cook for 5 minutes.

4. 4

   Add the onion, cook a few minutes, then strain and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 71. The excerpt below is the record exactly as published.

Sauce Poivrade. — Set a small saucepan with 1 ounce butter over the fire ; add 2 tablespoonfuls fine-chopped shallots or onions, the same of boiled ham, cook 5 minutes ; then add Yt cupful stock or broth, 3 tablespoonfuls herb vinegar, 6 crushed black peppers, and a small bouquet ; cover, and reduce by boiling to one half. In the meantime melt Yt tablespoonful butter in a saucepan, add y^ tablespoonful fiour, stir and cook 3 minutes ; then add Yt V^^ ^^1* ing water, 1 teaspoonful beef extract, Yt even teaspoonful salt

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