Brown Sauce or Espagnole

Ingredients

• one pound of brown roux
• six quarts of brown stock
• two pounds of fresh tomatoes
• about one pound of Mirepoix

Method

1. 1

   Dissolve the brown roux in a saucepan with brown stock.

2. 2

   Stir until boiling, then let it simmer while despumating.

3. 3

   Add tomatoes and Mirepoix, reduce to four quarts, and cool to avoid skin formation.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 29. The excerpt below is the record exactly as published.

Brown Sauce or Espagnole. To MAKE FOUR QUARTS. — Take one pound of brown roux dissolved in a tall, thick saucepan with six quarts of brown STANDARD COOKERY. 37 stock. Put the saucepan on the fire, and stir the sauce with a spatula or a whisk 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 the scum be easily removed as it collects. During despumation 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 strain- ing it, add two pounds of fresh tomatoes, roughly cut up, or an equivalent quantity of preserved tomatoes, and about one pound of Mirepoix

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