Sauce Poivrade

Ingredients

• a carrot
• an onion
• a small piece of bacon
• a little butter
• a pinch of pepper not pounded
• two twigs of parsley
• one of thyme
• half a bay leaf
• half a wineglassful of vinegar
• a little brown sauce

Method

1. 1

   Cut a carrot, an onion, and a small piece of bacon in stars.

2. 2

   Put a little butter in a pan, let it melt; then place the ingredients in it letting them get brown.

3. 3

   After this add a pinch of pepper not pounded, and a bunch, made up of two twigs of parsley, one of thyme, and half a bay leaf.

4. 4

   Put half a wineglassful of vinegar in the whole.

5. 5

   Let it simmer.

6. 6

   Put in a little brown sauce in the pan, let it cook for ten or fifteen minutes, taking great care the sauce does not get too thick.

7. 7

   Pass it through a strainer.

8. 8

   Then put in the sauce boat and serve.

Nutrition per serving

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 17. The excerpt below is the record exactly as published.

SAUCE POIVRADE CUT a carrot, an onion, and a small piece of bacon, in stars. Put a little butter in a pan, let it melt ; then place the ingredients in it letting them get brown. After this add a pinch of pepper not pounded, and a bunch, made up of two twigs of parsley, one of thyme, and half a bay leaf. Put half a wineglassful of vinegar in the whole. Let it ‘‘ set (simmer). Put in them a 50 SAUCES little brown sauce

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