Espagnole Sauce

Ingredients

• two carrots
• two onions
• one-half pound of veal
• one hook of ham
• four ounces of butter
• half a pint of Sherry wine
• six quarts of beef broth
• three-fourths pint of tomatoes
• seven ounces of butter
• one-half pound of wheat flour

Method

1. 1

   Cook vegetables and meat in butter until brown.

2. 2

   Drain butter, moisten with Sherry, broth, and tomatoes.

3. 3

   Boil for one hour, skim, and strain.

4. 4

   Make a roux with butter and flour, then add strained mixture and boil slowly for one hour.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 120. The excerpt below is the record exactly as published.

four ounces of butter, drain the clama, put them in the sauce, and serve hot. Creamy Bauoe Cream one-fourth cup butter and half a cup of powdered sugar. Beat in slowly two tablespoons of wine or ri eh fruit syrup and two tablespoons of cream. Serve cold or hot. If served hot, stir over steam until the sauce is heated through. Puree of Oucuxnbers Peel and slit, each in four pieces, six nice cucumbers. Re- move the seeds ^d cut in slices. Parboil, drain, and put in a saucepan with one ounce of butter, and stir on the fire until thickened. Add two ounces of flour, kneaded in butter, salt, white pepper, and a little sugar. Dilute with a pint of milk. Stir Until the misture boils, remove, and rub through a sieve. Add one ounce of butter and serve hot. Curry Bauce Put two ounces of butter in a saucepan with one finely chopped onion, a small bunch of parsley, and one ounce of chopped raw ham. Cook over a slow fire until the onion is soft, add one tablespoonful of flour, and a tablespoonful of curry powder; mix well. Stir in one and one-half pints of white broth. Boil fifteen minutes. Rub through a fine sieve, boil again, then add a thickening of two egg yolks, two ounces of butter. Mix well, without boiling, and serve. 212 MB8. BEELY'a COOK BOOK OuBtard Ekkuoe Put one pint of milk in a saucepan with a amali bit of ya- nilla bean. Stir over a slow tire iintil the milk comes to a boil. Remove the bean and add three eggs, thoroughly beaten, and granulated sugar to taste. Stir constantly over the fire until the sauce becomea of the desired consistency. Bgg Ekiaoe Mix together three ounces of batter, two ounces of flour, a little nutmeg, and salt, and pepper. Do not melt the batter. Add one pint of boiling water, and stir with whip to get saace smooth. Then boil for a moment. Stir in the yolks of two eggs, four ounoes batter, and a little lemon juice. Press through a wet oloth and add two hard-boiled eggs, chopped fine. Bspagnole Bauce Cut in small pieces, two carrots, two onions, one-half pound of veal, — no fat, — one hook of ham, and place in a saucepan with four ounces of butter, a few peppercorns, and one bouquet. Stir over a hot fire until a light brown. Drain the butter off and moisten the misture with half a pint of Sherry wine, six quarts of beef broth, and three-fourths pint of tomatoes. Boil one hour and skim and strain. Melt seven ounces of butter, add one-half pound of wheat flour. Stir over a slow fire until a light brown, using wooden spoon. When partially cool add gradually the strained preparation of meat, vegetables, etc. Stir untU the mixture comes to a boil, then set at the side and let it boil slowly for one hour. Add more broth if the sauce is too thick. Skim, press through a damp cloth, and stir occasionally until it is cold. The above makes four quarts of liquid. A smaller quantity can be made by reducing the proportions exactly. SALADSj 8AVCBS, AND ASPICS 218 How to make Qlaoe Boil one quart of rich consommé until it becomes a thick, gluelike substance. You should bave about balf a pint. A demiglaze is made witb one quart of consommé, boiled down to one pint. Tbe glaze gives a smooth, shiny surface to cooked meats. Wben used, it sbould be melted over a pan of boiling water and applied witb a brush. DemiglaBe Sauoe One glassful — small — of mushroom liquor^one pint Espa- gnole sauce

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