Espagnol Sauce

Ingredients

• 4 cup butter
• 14 cups brown stock
• 1 stalk celery, finely chopped
• 1 slice, each, onion
• carrot, finely chopped
• 8 mushrooms, finely chopped
• 4 cup flour
• 4 teaspoon salt
• 4 teaspoon pepper
• Few grains cayenne

Method

1. 1

   Cook vegetables in butter until browned, add flour and continue browning.

2. 2

   Gradually pour in brown stock while stirring.

3. 3

   Add seasonings and strain.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 49. The excerpt below is the record exactly as published.

Espagnol Sauce and garnish with strips of red and green peppers, cut in fancy shapes. , Stuffing for Mushroom Caps. Finely chop six mushrooms, add one tablespoon, each, parsley and onion finely chopped and one tablespoon utter. Moisten with Espaifiol Sauce. ESPANOL SAUCE. 4 cup butter 14 cups brown stock 1 stalk celery, finely 4 teaspoon salt chopped 4 teaspoon pepper 1 slice, each, onion and $Stems 8 mushrooms, carrot, finely chopped finely chopped 4 cup flour Few grains cayenne

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