Skilled Chefs

Good Things To Eat: Sauces

POIVRADE SAUCE

Put in a stewpan six scallions, a little thyme, a good bunch of parsley, two bay-leaves, a dessert-spoonful of white pepper, two tablespoons of vinegar and two ounces of butter, and let all stew together until nearly all the liquor has evaporated; add one teacupful of stock, two teacupfuls of Spanish sauce. Boil this until reduced to one-half, then serve.


Recipe from the "Good Things to Eat as Suggested by Rufus" book (Free Electronic Text).



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