Poivrade Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut up about one and a half ounces of lean raw ham, two slices of carrot, one slice of turnip, two onions cut up in dice shapes, a strip of celery, quarter of a leek, two sprigs of thyme, two bayle...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- chicken
- salmon
- bayleaves
- thyme
- fresh mushrooms
- parsley
- butter
- mignonette pepper
- claret
- lemon
- white wine
- anchovies
- castor sugar
- brown sauce
- fillet of beef
- cayenne pepper
- rabbit
- hare
- lean raw ham
- carrot
- turnip
- onions
- celery
- leek
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