Sauce Poivrade

Ingredients

• two shallots
• 4oz. minced lean ham
• a bay leaf
• some parsley
• a gill of good brown vinegar
• three-quarters of a pint of brown sauce
• a spoonful of minced pickled gherkins
• a few drops of the pickling liquid belonging to them
• a teaspoonful of currant or rowan jelly
• the juice of an orange

Method

1. 1

   Fry shallots, ham, bay leaf, and parsley in vinegar until reduced.

2. 2

   Add brown sauce, skim, and reduce.

3. 3

   Optionally add gherkins and pickling liquid, or claret and stock for variations.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 100. The excerpt below is the record exactly as published.

Sauce Poivrade. — This is a sauce frequently used as a foundation for others, and in this case is made by frying together, till lightly coloured, two shallots •with 4oz. minced lean ham, a bay leaf, and some parsley, moistening it all with a gill of good brown vinegar ; let it cook till reduced to half, when it is added to three-quarters of a pint of brown sauce ; skim well, and boil till reduced to half, when it is ready. If to half a pint of this you add a spoonful of minced pickled gherkins with a few drops of the pickling liquid belonging to them, bring it just to the boil, and at the last add a tiny pat of plain butter, you have Sauce aux Cornichons, excellent with fillets of beef, &c. If, again, you stir into half a pint of this 'poivrade one-third of a pint of light claret and a gill of strong stock, allowing it to reduce sharply a fourth part, skimming it care- fully, and adding just at the last a teaspoonful of currant or rowan jelly and the juice of an orange

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