|
|
Definition of Poivrade
1. Noun. For venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper.
Lexicographical Neighbors of Poivrade
Literary usage of Poivrade
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Practical Cook, English and Foreign: Containing a Great Variety of Old by Joseph Bregion, Anne Miller (1845)
"SAUCE MAIGRE Poivrade.—Exclude the ham, the broth, the sauce Espagnole, and add
the essence of fish, as -well as 1'Espagnole maigre (which see) and you have ..."
2. The Lady's Own Cookery Book, and New Dinner-table Directory: In which Will by Charlotte Campbell Bury (1844)
"Poivrade Sauce. Boil half a pint of the best vinegar, half a pint of water, two
large onions, half a handful of horseradish, and a little pounded white ..."
Other Resources:
