POMONTIERE SAUCE

Name: POMONTIERE SAUCE
Ingredients: 1 pt. veal stock; 1 pt. chicken stock; 1 bunch parsley; 1 bunch green onions; 1/2 cup Parmesan cheese; 12 pepper corns; 1 tsp. tarragon; 1/2 cup red wine.

Andy Bullock, Chef, W.S.C.A.

Ingredients

1 pt. veal stock
1 pt. chicken stock
1 bunch parsley
1 bunch green onions
1/2 cup Parmesan cheese
12 pepper corns
1 tsp. tarragon
1/2 cup red wine.

Method

Bring stock to a slow boil, add onions, parsley, tarragon, and tied pepper corns, add roux when onions are soft, boil slowly 10 minutes. Add other ingredients, correct seasoning.

Note from the transcription

For veal, beef, chicken or wild fowl.

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Photograph of printed page 54 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Ingredients

Method

Note from the transcription

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