For Fat Poivrade A L'Espagnole

Have a pint of poivrade (No. 523), half a pint of espagnole (No. 414), half a pint of veal blond (No. 423), and reduce all till properly done, season well.

For Lean Poivrade

Suppress the ham from the poivrade (No. 523), and replace it by sturgeon, and the fat stock by some lean stock (No. 195).

For White Poivrade With Veloute

Reduce two gills of white wine to half, adding some white peppers, aromatic herbs and mushroom parings. Put into this reduced stock three gills of veloute sauce (No. 415), with a little glaze (No. 401), and then stir in slowly a few spoonfuls of good stock (No. 423); when the sauce becomes succulent, set it into a deep saucepan, and if not used at once in a bain-marie.

(523). Poivrade For Sauces (Poivrade Pour Sauces)

Not to be mistaken for poivrade sauce. Put into a saucepan four ounces of butter with half a pound of onions and six shallots, both cut into one-eighth inch squares, also a pound of carrots, half a pound of lean ham cut in three-sixteenth inch squares, a tablespoonful of pepper corns or else a teaspoonful of mignonette, a bunch of parsley garnished with two bay leaves, a clove of garlic and four cloves. Fry the whole slowly without coloring; then moisten with one pint of vinegar and a pint of veal blond (No. 423), reduce all until dry, and moisten once more with a pint of veal blond and two gills of white wine, also three pints of espagnole (No. 414). Boil slowly, despumate for an hour, and strain through a sieve.