Definitions

from The Century Dictionary.

  • noun Pepper-sauce.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper

Etymologies

Sorry, no etymologies found.

Examples

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

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

    Choice Cookery

  • 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

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