PEPPER SAUCE (POIVRADE)

      Title: PEPPER SAUCE (POIVRADE)
  Categories: Sauces, Vegetables
       Yield: 6 Servings
  
       2 oz Slab Bacon, Diced
       2 lg Onions, Chopped
       2 lg Carrots, Peeled And Chopped
       3 lg Shallots, Minced
       1 lg Leek, White Part Only, Well
            -Washed And
            Thinly Sliced
       2 tb Red Wine Vinegar
       2 tb Unbleached Flour
       1    Clove Garlic, Crushed
       2 c  Hearty, Dry, Red Wine
       1 ea Bouquet Garni
       2 c  Brown Stock (See Stocks)
       1 tb Whole Black Pepper Corns,
            -Crushed
            Salt To Taste
     1/4 c  Brandy
  
   This easy version of the classic pepper sauce clearly illustrates why
   some old-time combinations just cannot be improved upon. Serve this
   with beef or game, especially pheasant. This sauce will also keep for
   two days in the refrigerator.  Rewarm over low heat before serving.
   
   Saute the bacon in a large heavy saucepan over medium heat for 2
   minutes. Add the onions, carrots, shallots, and leek and cook until
   well browned, about 12 to 15 minutes.Stir in the vinegar and simmer
   over low heat until the liquid has evaporated, about 10 to 15
   minutes. Whisk in the flour and cook one minute more. Then add the
   garlic, wine, bouquet garni and stock. Simmer over low heat for one
   hour. Stir in the cracked peppercorns and salt then simmer for 10
   minutes more. strain through a sieve lined with a layer of
   cheesecloth. Return to the saucepan and add the brandy. Simmer 3
   minutes over low heat and serve hot.
   
   Yield:  About 2 1/2 Cups of sauce.
   
   From The Complete Book Of Sauces by Sallie Y. Williams
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