Pepper sauce (Sauce poivrade) from Paul Bocuse's French Cooking (page 83) by Paul Bocuse

  • carrots
  • celery
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  • EYB Comments

    Requires cooking for 3 hours. Can substitute game carcasses for game trimmings, and the book's "Espagnole or brown sauce (Sauce Espagnole)" for demi-glace. Can use the book's "Rich brown sauce (Demi-glace)".

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

Accompaniments: Roast leg of haunch of roebuck with a chestnut purée (Gigot, cuissot ou gigue de chevreuil rôti à la purée de marrons); Roebuck saddle Saint-Hubert (Selle de chevreuil Saint-Hubert)

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 cooking for 3 hours. Can substitute game carcasses for game trimmings, and the book's "Espagnole or brown sauce (Sauce Espagnole)" for demi-glace. Can use the book's "Rich brown sauce (Demi-glace)".

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