Brown game sauce (Sauce poivrade) from Mastering the Art of French Cooking, Volume One (page 70) by Julia Child and Louisette Bertholle and Simone Beck

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

Accompaniments: Casserole-roasted pork (Rôti de porc poelé)

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 beef bouillon for brown stock. Use bones, trimmings, and giblets from the meat or poultry that the sauce is to be served with.

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