Pepper Sauce

Sauce Poivrade

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Carrot, Minced Fine
  • 2 Sprigs Each of Thyme and Parsley
  • An Onion

Method

Put the butter in the saucepan, and as it melts add the flour. Let it brown slowly, and then add one pint of Consomme. Let it boil, and then add the minced herbs and vegetables, and the zest or outer skin of half a grated lemon. (The zest is the skin of a lemon, grated off without touching the inner white skin or pulp.) Let all boil slowly for an hour and a half. Add a wineglassful of Sh