A guide to modern cookery

22—BROWN SAUCE OR ESPAGNOLE Quantities Required for Four Quarts.—One lb. of brown roux dissolved in a tall, thick saucepan with six quarts of brown stock or estouffade. Put the saucepan on an open fire, and stir the sauce with a spatula or a whisk, and do not leave it until it begins to boil. Then remove the spatula, and put the saucepan on a corner of the fire, letting it lean slightly to one side with the help of a wedge, so that boiling may only take place at one point, and that the inert principles thrown out by the sauce during despumation may accumulate high up in the saucepan, whence they can be easily removed as they collect. It is advisable during despumation to change saucepans twice or even three times, straining every time, and adding a quart of brown stock to replace what has evaporated. At length, when the sauce begins to get lighter, and about two hours before finally straining it, two Ibs. of fresh tomatoes, roughly cut up, should be added, or an equivalent quantity of tomato purée, and about one lb. of Mirepoix, prepared according to Formula No. 228. The sauce is then reduced so as to measure four quarts when Strained, after which it is poured into a wide tureen, and must be kept in motion until quite cool lest a skin should form on its surface. The time required for the despumation of an Espagnole varies according to the quality of the stock and roux. We saw above that one hour sufficed for a concentrated stock and starch roux, in which case the Mirepoix and the tomato are inserted from the first. But much more time is required if one is dealing with a roux whose base is flour. In the latter case six hours should be allowed, provided one have excellent stock and wellmade roux. More often than not this work is done in two stages, thus: after having despumated the Espagnole for six or eight hours the first day, it is put on the fire the next day with half its volume of stock, and it is left to despumate a few hours more before it is finally strained. Summing up my opinion on this subject, I can only give my colleagues the following advice, based upon long experience :— 1. Only use strong, clear stock with a decided taste. 2. Be scrupulously careful of the roux, however it may be made. By following these two rules, a clear, brilliant, and consistent Espagnole will always be obtained in a fairly short time. 23—HALF GLAZE This is the Espagnole sauce, having reached the limit of perfection by final despumation. It is obtained by reducing one quart of Espagnole and one quart of first-class brown stock until its volume is reduced to nine-tenths of a quart. It is then strained into a bain-marie of convenient dimensions, and it is finished, away from the fire, with one-tenth of a quart of excellent sherry. Cover the bain-marie, or slightly butter the top to avoid the formation of a skin. This sauce is the base of all the smaller brown sauces. 24—LENTEN ESPAGNOLE Practical men are not agreed as to the need of Lenten Espagnole. The ordinary Espagnole being really a neutral sauce in flavour, it is quite simple to give it the necessary flavour by the addition of the required quantity of fish fumet. It is only, therefore, when one wishes to conform with the demands of a genuine Lent sauce that a fish Espagnole is needed. And, certainly in this case, nothing can take its place. The preparation of this Espagnole does not differ from that of the ordinary kind, except that the bacon is replaced by mushroom parings in the Mirepoix, and that the sauce must be despumated for only one hour. This sauce takes the place of the ordinary Espagnole, for Lenten preparations, in every case where the latter is generally used, in Gratins, in the Genevoise sauce, &c. 25— ORDINARY VELOUTE SAUCE