Put into a small saucepan one gill of chablis, sauterne, or hock.
Reduce this over the fire till half the quantity has been absorbed.
Season with half a saltspoonful of salt and the same of pepper.
Mix a roux with an ounce of butter and an ounce of flour in a separate saucepan.
Moisten with three gills of white broth (cooled) and the reduced wine.
Boil up, simmer for a quarter of an hour, and add three dessertspoonfuls of d’uxelles.
Brown Sauce Variation
Substitute a gill of marsala for the white wine.
Substitute espagnole sauce for the white broth.
Proceed in other respects exactly in the same way.
High-Class Poivrade
This can be served either brown or white.
For the brown version, follow the directions given for domestic poivrade, but moisten with espagnole instead of broth.
For the white version, use velouté.
Original Text
To illustrate the use of reduced wine in sauce take a recipe for Italian sauce as follows :—
Put into a small saucepan one gill of chablis, sauterne, or hock. Reduce this over the fire till half the quantity has been absorbed, season with half a saltspoonful of salt and the same of pepper. This being ready mix a roux with an ounce of butter and an ounce of flour in a separate saucepan, moisten with three gills of white broth (cooled) and the reduced wine, boil up, simmer for a quarter of an hour, and add three dessertspoonfuls of d’uxelles. This can be presented as a brown sauce by making the following alterations :—substitute a gill of marsala for the white wine, and espagnole sauce for the white broth, proceeding in other respects exactly in the same way.
Touching high-class poivrade. This can be served either brown or white. For the former follow the directions given for domestic poivrade, but moisten with espagnole instead of broth. For the latter use velouté.
The skin which forms on the surface of sauces after they have been set in the bain-marie can be prevented by putting a