Sauce, Poivrade

Ingredients

• twelve small dices of ham
• a little bit of butter
• five or six branches of parsley
• two or three young onions cut in two
• a clove of garlic
• a bay-leaf
• a little sweet basil
• two cloves
• a large spoonful of vinegar
• four spoonfuls of cullis or broth

Method

1. 1

   Put ham, butter, parsley, young onions, garlic, bay-leaf, sweet basil, and cloves in a stewpan over a quick fire.

2. 2

   When done, add pepper, vinegar, and cullis or broth.

3. 3

   Shake and boil, then let simmer for three quarters of an hour.

4. 4

   Skim and pass through a sieve.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 438. The excerpt below is the record exactly as published.

SAUCE, Poivrade. — Cut twelve small dices of ham, and put them into a stewpan, with a little bit of butter, five or six branches of parsley, two or three young onions cut in two, a clove of garlic, a bay-leaf, a little sweet basil, thyme, and two cloves ; put them to- gether upon a quick fire; when they are well done, put in a little fine pepper, a large spoonful of vinegar, and four spoonfuls of cullis or broth

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