POIVRADE SAUCE (Recipe II)

POIVRADE SAUCE (Recipe II)

Put 2 sliced carrots, and 2 sliced onions in a saucepan. Add a little lean ham, a few sprig of parsley, a little thyme, a bay leaf, a generous pinch of mignonette*, a little mace, then 2-tablespoons good vinegar and 2-tablespoons clear stock. Simmer over a gentle heat until the vegetable is very soft. When well reduced add 2-tablespoons clear stock and 2-tablespoons well-blended ESPAGNOLE SAUCE. Boil for a few minutes, and then rub the desired consistency.

Add a little butter to the sauce just before serving.