[Sca-cooks] January 2009 MK Cooks Challenge
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Wed Jan 14 05:56:18 PST 2009
On Jan 14, 2009, at 3:37 AM, ranvaig at columbus.rr.com wrote:
>> Pobrat sauce is usually thickened with sugar but sometimes also
>> flour, flavored with spices (saffron, cinnamon, cloves and pepper)
>> and wine, sometimes with stock, sometimes vinegar, and slices of
>> orange or lemon. It can be yellow, black, or grey (but I don't see
>> how you get the colors). It can be sweet or sour. Make it without
>> fat if it is to be served cold. It seems to be something added at
>> plating, rather than cooking the item in it. The Webster's online
>> dictionary says Pobrat is a Czech word meaning "take all", that
>> might or might not be connected.
> There are a couple of others, but these were the three mystery sauces.
Sauces known variously as Pevorat in English and Poivrade in French
(among other spelling variants) are quite common medieval variations
on pepper sauce. I'd be pretty surprised if it didn't turn out that
those were the source for the name.
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
-- Rabbi Israel Salanter
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