Ordinary poivrade sauce (Sauce poivrade ordinaire) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 30) by Auguste Escoffier

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beef fillets venison style (Filets en chevreuil); Valkyrie noisettes of roebuck (Noisettes de cevreuil valkyrie); Roast hare (Lièvre rôti)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tomato purée for tomatoes. Uses the book's "Mirepoix" and "Brown stock or estouffade (Fonds brun ou estouffade)".

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