Ingredients
2 oz slab bacon, diced
2 large onions, chopped
2 large carrots, peeled and chopped
3 large shallots, minced
1 large leek, white part only, well washed, and
1 thinly sliced
2 tbsp red wine vinegar
2 tbsp unbleached flour
1 clove garlic, crushed
2 cup hearty, dry, red wine
1 each bouquet garni
2 cup brown stock (see stocks)
1 tbsp whole black pepper corns, crushed
1 salt to taste
1/4 cup brandy
Directions
This easy version of the classic pepper sauce clearly illustrates why
some old-time combinations just cannot be improved upon. Serve this
with beef or game, especially pheasant. This sauce will also keep for
two days in the refrigerator. Rewarm over low heat before serving.
Saute the bacon in a large heavy saucepan over medium heat for 2
minutes. Add the onions, carrots, shallots, and leek and cook until
well browned, about 12 to 15 minutes.Stir in the vinegar and simmer
over low heat until the liquid has evaporated, about 10 to 15
minutes. Whisk in the flour and cook one minute more. Then add the
garlic, wine, bouquet garni and stock. Simmer over low heat for one
hour. Stir in the cracked peppercorns and salt then simmer for 10
minutes more. strain through a sieve lined with a layer of
cheesecloth. Return to the saucepan and add the brandy. Simmer 3
minutes over low heat and serve hot.
Yield: About 2 1/2 Cups of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
Servings: 6 servings
Pepper Sauce (Poivrade) Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into ancient history, in truth as far as the ancient Egyptians, and maybe further still. Having said that, these, ancient cook books were just simple pictorial instructions for meal preparation.
In fact, the most ancient recipe found, according to experts are some clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Progressing into Roman times around 25BC a man called Apicius created a number of scripts which described recipes prepared by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the chefs of Roman times used many spices and herbs, including a few that are still present in modern kitchens such as thyme, mint and dill. For the centuries that followed, the rich families of the West tried to lay on the most exotic banquets, and as a result the best cooks and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 1800s that cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and recording popular recipes of the day. The introduction of the TV brings us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Pepper Sauce (Poivrade) recipe.
