Poivrade Sauce for Game, Maintenon Cutlets, &c.

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

twelve eschallots
a gill and a half of vinegar ↝ Vinegar [Mustard and other condiments]
a table spoonful of veal consumé ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
half an anchovie rubbed through a fine sieve
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (3)

Peel and chop small twelve eschallots; add to them a gill and a half of vinegar, a table spoonful of veal consumé, half an anchovie rubbed through a fine sieve, a little cayenne pepper, and salt.
Serve it up in a sauceboat cold, if to be eaten with cold game.
If to be eaten with hot, roast, or grills, make it boiling.

Original Text

Poivrade Sauce for Game, Maintenon Cutlets, &c.

Peel and chop small twelve eschallots; add to them a gill and a half of vinegar, a table spoonful of veal consumé, half an anchovie rubbed through a fine sieve, a little cayenne pepper, and salt. Serve it up in a sauceboat cold, if to be eaten[262] with cold game; but if to be eaten with hot, roast, or grills, make it boiling.

Notes

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