Espagnole Sauce

Ingredients

• % c butter
• i T each of finely chopped onion
• i T each of finely chopped carrot
• small piece of bayleaf
• sprig of thyme
• sprig of parsley
• 4 T flour
• 2 c brown stock
• salt and pepper to taste

Method

1. 1

   In a saucepan, melt butter, add onion, carrot, bayleaf, thyme, and parsley.

2. 2

   Cook until browned, then add flour and brown.

3. 3

   Add brown stock, salt, and pepper.

4. 4

   Boil the sauce for 5 minutes or longer, strain and serve.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 48. The excerpt below is the record exactly as published.

ESPAGNOLE SAUCE BAKED SWEET POTATOES COMBINATION SALAD WASHINGTON PIE Mock Pigeon Cut veal steak into strips 6 inches long and 3 inches wide. Cover with Dressing, L. 27, roll up and skewer into shape or tie with a string. Put in roasting pan, dredge pigeons with flour and sprinkle with dots of butter. Cover bottom of pan with hot water. Bake in moderate oven 45 m, or until meat is tender. Espagnole Sauce Into a saucepan place % c butter. When melted add i T each of finely chopped onion and carrot, small piece of bayleaf, sprig of thyme and sprig of parsley. Cook, stir- ring constantly, until all the ingredients are well browned, then add 4 T flour and brown ; add 2 c brown stock, salt and pepper to taste

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