29. POIVRADE SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
two cunees of raw lean of ham ↝ Ham [Cold cuts and cured meats]
some thyme ↝ Thyme, fresh [Spices and Herbs]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a few peppercorns
some parsley ↝ Parsley, raw [Not included in a food category]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two glasses of sherry
one of French vinegar
a small ladleful of brown sauce
a little consommé

Instructions (10)

Cut the carrot, onion, and celery into very small dice.
Place the diced vegetables in a stewpan with the ham, thyme, bay-leaf, mace, peppercorns, and parsley.
Fry these ingredients with a little butter until they reach a light brown color.
Moisten with two glasses of sherry and one glass of French vinegar.
Reduce the mixture by half.
Add a small ladleful of brown sauce and a little consommé.
Stir the sauce until it boils.
Set the sauce aside to clear itself.
Skim the sauce.
Pass the sauce through a tammy into a bain-marie for use.

Original Text

29. POIVRADE SAUCE.
TAKE a carrot, an onion, and a head of celery; cut them into very small dice, and place them in a stewpan, with two cunees of raw lean of ham cut similarly, some thyme, and a bay-leaf, a blade of mace, a few peppercorns, and some parsley; fry these with a little butter, or a light brown colour; moisten with two glasses of sherry, and one of French vinegar; reduce the above to one-half its quantity, and then add a small ladleful of brown sauce and a little consommé; stir the sauce till it boils, and then set it by the side to clear itself; skim it, and pass it through a tammy into a bain-marie for use.

Notes

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