| 单词 | poivrade sauce |
| 释义 | > as lemmaspoivrade sauce A sauce containing pepper as a main ingredient. More fully poivrade sauce. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > pepper sauces peveradea1425 pepper sauce1648 Tabasco1652 picante1693 poivrade1699 chilli sauce1846 nam prik1857 hot sauce1874 peri-peri1964 harissa1973 1699 J. Evelyn Acetaria App. sig. Ov How a Poiverade is made. 1716 P. Lamb Royal-cookery (ed. 2) 112 When it [sc. a calf's liver] is rosted, serve it with a Poivrade, or with a good Gravy. 1758 J. Thacker Art Cookery 69 A Poivrade Sauce, made as follows: Take Water, Vinegar, and White Wine, of each a like Quantity, put in some Pepper, Salt, and Shallot, threadfine, with some Lemon, and a little Anchovey; boil all together and strain it. 1792 C. Smith Desmond I. 85 There was neither game gravy, nor poiverade, nor even bread sauce. 1804 ‘Ignotus’ Culina 177 When cold, and cut into slices, it eats well with poivrade sauce. 1889 J. Whitehead Steward's Handbk. iv. 405/2 Poivrade sauce—A peppery sharp sauce, brown. 1988 Larousse Gastronomique 819/3 The best-known poivrade is a mirepoix mixed with vinegar and white wine... The other poivrade sauces are based on vinegar and shallots (hot) or vinaigrette (cold). 2001 Observer 22 Apr. (Food Monthly Suppl.) 64/2 They served it with frumenty, the wet ancestor of the packeted breakfast cereal, and with an early version of poivrade sauce. < as lemmas |
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