Brown Sauce (Espagnole)

Ingredients

• 2 slices lean ham
• 1 lb. veal
• 1.5 pint Plasmon stock
• 2 or 3 sprigs parsley
• half a bay-leaf
• 2 or 3 sprigs savoury herbs
• 6 small green onions
• 3 eschalots
• 2 cloves
• 1 blade mace
• 2 glasses sherry or madeira
• 2 oz. butter
• 2 oz. flour
• 1 or 2 tablespoonfuls sauce
• salt to sauce

Method

1. 1

   Fry the veal and ham (cut into neat pieces) a good brown, till a nicely coloured glaze is produced in the pan, then add the remainder of the stock and all the herbs, etc., and allow it to simmer for 1 hour.

2. 2

   Strain and skim off every particle of fat; fry the flour a nice brown, add the strained stock, cook a few minutes, then add the salt, cayenne, and last of all the wine, and serve.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 29. The excerpt below is the record exactly as published.

BROWN SAUCE (Espagnole).— Ingredients : 2 slices lean ham; 1 lb. veal; 1 \ pint Plasmon stock ; 2 or 3 sprigs parsley; half a bay-leaf ; 2 tfr 3 sprigs savoury herbs; 6 small green onions; 3 eschalots; 2 cloves; 1 blade mace; 2 glasses sherry or madeira; 2 oz. butter ; 2 oz. flour ; 1 or 2 tablespoonf uls sauce ; salt to sauce. Method. — Fry the veal and ham (cut into neat pieces) a good brown, till a nicely coloured glaze is produced in the pan, then add the remainder of the stock and all the herbs, etc., and allow it to simmer for 1 hour. Strain and skim off every particle of fat ; fry the flour a nice brown, add the strained stock, cook a few minutes, then add the salt, cayenne, and last of all the wine, and serve. 137. CREAM SAUCE (for Vegetables).— Ingredients : 1 oz. Plasmon arrowroot ; 1 pint Plasmon stock

Cook this with the app: pantry check, scaling, and the assistant.