Espagnole Sauce
From Gancel's culinary encyclopedia of modern cooking, 1920
This sauce can be used as a base for other brown sauces.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 46. The excerpt below is the record exactly as published.
Es¬ pagnole sauce is brown and made of butter and flour, moistened with good meat juice (veal preferred) gar- — 95 — GANCEL’S CULINARY ENCYCLOPEDIA nished with Mirepoix
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