Poivrade Sauce (No. 365)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Time: Cook: 30 min Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

a bit of butter as big as an egg ↝ Butter, stick, unsalted [Dairy and Egg Products]
two or three bits of onion, carrot, and turnip, cut in slices ↝ Onions, raw [Vegetables and Vegetable Products]
two or three bits of onion, carrot, and turnip, cut in slices ↝ Carrots, raw [Vegetables and Vegetable Products]
two or three bits of onion, carrot, and turnip, cut in slices ↝ Turnips, raw [Vegetables and Vegetable Products]
two eschalots
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
thyme ↝ Thyme, fresh [Spices and Herbs]
basil ↝ Basil, raw [Not included in a food category]
some flour ↝ Flour, 00 [Cereal Grains and Pasta]
a glass of red wine ↝ Wine, red [Wine]
a glass of water ↝ Water, tap [Tap water]
a spoonful of vinegar ↝ Vinegar [Mustard and other condiments]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
No. 365 ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (5)

Put a bit of butter as big as an egg into a stew-pan with two or three bits of onion, carrot, and turnip, cut in slices, two eschalots, two cloves, a bay-leaf, thyme, and basil;
keep turning them in the pan till they get a little colour;
shake in some flour, and add a glass of red wine, a glass of water, a spoonful of vinegar, and a little pepper and salt;
boil half an hour;
skim and strain it.

Original Text

Poivrade Sauce.—(No. 365.)

This, as its title tells us, is a sauce of French extraction.[259] The following receipt is from “La Cuisinière Bourgeoise,” page 408.

“Put a bit of butter as big as an egg into a stew-pan with two or three bits of onion, carrot, and turnip, cut in slices, two eschalots, two cloves, a bay-leaf, thyme, and basil; keep turning them in the pan till they get a little colour; shake in some flour, and add a glass of red wine, a glass of water, a spoonful of vinegar, and a little pepper and salt; boil half an hour; skim and strain it.”

Notes

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