Poivrade sauce for venison (Sauce poivrade pour gibier) 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: Valkyrie noisettes of roebuck (Noisettes de cevreuil valkyrie)

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

    Requires at least 3 hours to prepare. Uses the book's "Brown stock or estouffade (Fonds brun ou estouffade)", "Mirepoix", and "Brown game stock (Fonds de gibier brun)".

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.