Espagnol Sauce

Ingredients

• 3 oz. of butter
• 1 oz. of flour
• 1.5 pints of good stock
• 1/2 lb. of lean veal or beef
• 2 oz. of lean ham
• 1 tablespoonful of glaze
• 6 mushrooms
• 1 carrot
• 1 small onion
• 2 shallots
• 1 glass of sherry
• Bouquet Garni

Method

1. 1

   Spread butter in a stewpan, add veal and ham.

2. 2

   Pour in half the stock and boil until reduced to a glaze.

3. 3

   Add remaining stock, vegetables, and bouquet garni.

4. 4

   Simmer for two hours, strain, and prepare a roux with remaining butter and flour.

5. 5

   Mix with stock and simmer.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 121. The excerpt below is the record exactly as published.

Espagnol Sauce. — Ingredients : 3 oz. of butter, oz. of flour, ij pints of good stock, J lb. of lean veal or beef, 2 oz. of lean ham, 1 tablespoonful of glaze, 6 mushrooms, 1 carrot, 1 small onion, 2 shallots, 1 glass of sherry^ Bouquet Garni

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