102. COLD POIVRADE SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

a good spoonful of brown sauce
four tablespoonfuls of salad-oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
one of Chili vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
a little Tarragon-vinegar
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a tablespoonful of chopped parsley ↝ Parsley, raw [Not included in a food category]
a little shallot ↝ Shallots, raw [Vegetables and Vegetable Products]

Instructions (4)

Put a good spoonful of brown sauce into a round-bottomed basin.
Add thereto four tablespoonfuls of salad-oil, one of Chili vinegar, a little Tarragon-vinegar, pepper, and salt.
Work the whole well together with a whisk.
Then add a tablespoonful of chopped parsley and a little shallot.

Original Text

102. COLD POIVRADE SAUCE.
PUT a good spoonful of brown sauce into a round-bottomed basin, add thereto four tablespoonfuls of salad-oil, one of Chili vinegar, a little Tarragon-vinegar, pepper, and salt; work the whole well together with a whisk, then add a tablespoonful of chopped parsley and a little shallot.
This sauce is good with plain boiled artichokes, and also for brawn, by adding a little sugar for the brawn.

Notes

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