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Poivrade (Small Brown Sauce)
Book Information
On Cooking (5th Edition)
Page: 206
Ingredients
Bay Leaf
Butter
Carrot
Celery
Demi-Glace (page 205)
Onion
Parsley Stems
Peppercorns
Thyme
Vinegar
White Wine
This recipe is used in the following recipes:
Chevreuil (Small Brown Sauce)
Venison Medallions Grand Veneur
Tags
Stocks and Sauces