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Diable sauce

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Diable sauce

  1. A basic brown sauce with the addition of wine, vinegar, shallots and red or black pepper. It's usually served with broiled meat or poultry.
  2. A la diable refers to a French method of preparing poultry by grilling a split bird, which is then sprinkled with breadcrumbs and broiled until brown. The bird is served with diable sauce.

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