Poivrade Sauce

For Fat Poivrade a l'Espagnole.—Have a pint of poivrade (No. 523), half a pint of espagnole (No. 414), half a pint of veal blond (No. 423), and reduce all till properly done, season well.

For Lean Poivrade.—Suppress the ham from the poivrade (No. 523), and replace it by sturgeon, and the fat stock by some lean stock (No. 195).

For White Poivrade with Veloute.—Reduce two gills of white wine to half, adding some white peppers, aromatic herbs and mushroom parings. Put into this reduced stock three gills of veloute sauce (No. 415), with a little glaze (No. 401), and then stir in slowly a few spoonfuls of good stock (No. 423); when the sauce becomes succulent, set it into a deep saucepan, and if not used at once in a bain-marie.