Brown Sauce or Espagnole

Ingredients

• One lb. of brown roux
• six quarts of brown stock
• two Ibs. of fresh tomatoes
• about one lb. of Mirepoix

Method

1. 1

   Dissolve the brown roux in a saucepan with the brown stock.

2. 2

   Stir until boiling, then reduce heat and let it despumate, changing saucepans as needed.

3. 3

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

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 17. The excerpt below is the record exactly as published.

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 sauce- pan 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 sauce- pan, 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

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