50—Poivrade Sauce For Venison

Fry, with two oz. of butter and two oz. of oil, one lb. of raw Mirepoix (No. 228, Mirepoix) to which are added four lbs. of well-broken bones and ground-game trimmings. When the whole is well browned, drain the grease away, and dilute with one pint of vinegar and one pint of white wine. Reduce this liquid by three-quarters, then add three quarts of game stock and a quart of Espagnole Sauce. Boil, cover the saucepan, and put into a moderate oven, where it should stay for at least three hours. At the end of this time take out the saucepan and pour its contents into a fine sieve placed over a tureen; press the remains so as to expel all the sauce they hold, and pour the sauce into a tall, thick saucepan. Add enough game stock and No. 168, Cooked Marinade for Venison, mixed in equal parts, to produce three quarts in all of sauce, and gently reduce the latter while despumating it. As it diminishes in volume, it should be passed through muslin into smaller saucepans, and the reduction should be stopped when only a quart of sauce remains.

N.B.—This sauce, like red-wine sauces, may be served as it stands. It is brilliant, clear, and perhaps more sightly thus, but the addition of a certain quantity of butter (four oz. per quart) makes it perfectly mellow, and admirably completes its fragrance.