from The Century Dictionary and Cyclopedia

  • n. Pepper-sauce.

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

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


Sorry, no etymologies found.


  • 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

  • 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

  • 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

  • ~SHRIMP SAUCE~ -- Pour one pint of poivrade sauce and butter sauce into a saucepan and boil until somewhat reduced.

    Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.

  • For soup, you have Croute au pot; for meat, you have Tourne-dos a la sauce poivrade; for pudding, you have

    The Fallen Leaves

  • Serve hot with pan gravy or cold with chopped jelly and cold sauce poivrade.

    Latest Articles

  • the Violet de Provence Provence purple artichoke also called ‘poivrade’.

    foodbeam » 2006 » May


Log in or sign up to get involved in the conversation. It's quick and easy.