poivrade

Take baby provençal artichokes called poivrade, drench them in good quality olive oil and barbecue them and you’ll end up with delicious caramelised yet crispy delights à la Peter – my boyfriends father.

foodbeam » Ma France à manger – 5 things to eat before you die 2006

Take baby provençal artichokes called poivrade, drench them in good quality olive oil and barbecue them and you’ll end up with delicious caramelised yet crispy delights à la Peter – my boyfriends father.

foodbeam » 2006 » August 2006

Patina's Tony Esnault served the final entrée course of venison loin with a sauce poivrade.

Jay Weston: L.A. Food & Wine Festival Ends on a High Note Jay Weston 2011

Patina's Tony Esnault served the final entrée course of venison loin with a sauce poivrade.

Jay Weston: L.A. Food & Wine Festival Ends on a High Note Jay Weston 2011

The deer was still tender in spite of being cooked a bit more than I would have preferred, but I couldn't stand the deceivious gravy: not the normal gravy I expected, but a poivrade au chocolat et raisins, the chocolate being the most noticable and distracting flavor, and the grapes being, well, the grapes thrown on the plate.

Archive 2007-01-01 Etienne 2007

The deer was still tender in spite of being cooked a bit more than I would have preferred, but I couldn't stand the deceivious gravy: not the normal gravy I expected, but a poivrade au chocolat et raisins, the chocolate being the most noticable and distracting flavor, and the grapes being, well, the grapes thrown on the plate.

l'Ami Schutz Etienne 2007

Among the items that hark back to the distant past are the cheese pastries called talemouses and échaudées (a roll resembling a bagel), sauce Robert (by 1750 efficiently made with some coulis and bouillon), and sauce poivrade.

Savoring The Past Wheaton Barbara Ketcham 1983

Among the items that hark back to the distant past are the cheese pastries called talemouses and échaudées (a roll resembling a bagel), sauce Robert (by 1750 efficiently made with some coulis and bouillon), and sauce poivrade.

Savoring The Past Wheaton Barbara Ketcham 1983

Serve hot, with a spoonful of poivrade sauce on each.

Choice Cookery Catherine Owen

A true French poivrade has a _soupçon_ of garlic, obtained by rubbing a crust on a clove of it, and simmering it in the sauce before straining it; but although many would like the scarcely perceptible zest imparted by this cautious use of garlic, no one should try the experiment unless sure of her company.

Choice Cookery Catherine Owen