49—Ordinary Poivrade Sauce

1. Heat two oz. of butter in a stewpan, and insert one lb. of raw Mirepoix (No. 228, Mirepoix). Fry the vegetables until they are well browned; moisten with one-quarter pint of vinegar and one-half pint of No. 168, Cooked Marinade for Venison (Formula No. 169, Raw Marinade for Butcher’s Meat or Venison); reduce to two-thirds; add one pint of Espagnole Sauce, and cook for three-quarters of an hour. Ten minutes before straining the sauce, put in a few crushed peppercorns. If the pepper were put in the sauce earlier, it might make it bitter.

2. Pass the sauce through a strainer, pressing the aromatics; add a further one-half pint of No. 168, Cooked Marinade for Venison, and despumate for one-quarter of an hour, keeping it simmering the while. Strain again through tammy, and finish the sauce, when ready for dishing, with two oz. of butter.

This sauce is suitable for joints No. 168, Cooked Marinade for Venison or not.