Espagnol Sauce

Ingredients

• three quarts of rich stock
• four ounces of lean veal
• one bouquet garni
• twelve peppercorns
• four ounces of butter
• four ounces of sifted flour
• four ounces of raw ham or lean bacon
• one carrot
• one onion
• one small turnip
• two cloves
• half a pint of tomato pulp
• one gill of claret
• one glass of sherry
• some mushrooms, either fresh or preserved

Method

1. 1

   Prepare mirepoix with carrot, turnip, onion, bouquet, cloves, peppercorns, veal, and ham.

2. 2

   Stir until light brown, then moisten with stock, claret, sherry, tomato pulp, and mushrooms.

3. 3

   Boil gently for an hour.

4. 4

   Prepare a brown roux with butter and flour, then gradually add the stock mixture.

5. 5

   Simmer for another hour, skim, and pass through a tammy.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 77. The excerpt below is the record exactly as published.

ESPAGNOL SAUCE ESPAGNOL sauce is the foundation for most other sauces. The ingredients mentioned will produce about half a gallon of Espagnol sauce. A smaller quantity can be prepared by reducing the quantities named in proportion, but it is useful to have this sauce always to hand. Three quarts of rich stock, four ounces of lean veal, one bouquet garni, twelve peppercorns, four ounces of butter, four ounces of sifted flour, four ounces of raw ham or lean bacon, one carrot, one onion, one small turnip, two cloves, half a pint of 246 SAUCES tomato pulp, one gill of claret, one glass of sherry and some mushrooms, either fresh or preserved

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