Espagnole Sauce

Ingredients

• some slices of ham
• some veal trimmings
• some fowl's giblets
• a lump of butter
• mixed with flour
• moisten with stock
• half a pint of chablis
• the juice of a lemon

Method

1. 1

   Cut ham, veal, and giblets, place in a saucepan with butter and flour, stir until brown.

2. 2

   Moisten with stock, chablis, and lemon juice.

3. 3

   Simmer for several hours, strain, and thicken with glaze.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 48. The excerpt below is the record exactly as published.

Espagnole sauce. Boil for six minutes, and put in one table-spoonful of chopped parsley. Skim and strain. Bread Sauce Take a pint of milk, and boil in it an onion stuck with two cloves, a small shalot, and some pepper- corns, and bring to the boil, and then let stand for an hour on the stove. Then take the onion, shalot, and peppercorns from the sauce. Have ready two ounces of freshly grated bread-crumbs, and put them into the milk with half an ounce of butter. Add salt to taste. Boil up the sauce for ten minutes, and it will be ready to serve. A good table-spoonful of cream added to it is, of course, an improvement. SAUCES 125 Brown Sauce Take six mushrooms washed and peeled, one carrot, one shalot, and one small onion. Cut them up and fry them in two ounces of butter till a nice brown, then stir in one and a half ounce of flour, and lastly pour in one pint of light hock. Let boil for ten minutes, then skim, and season with pepper and salt, then strain. Caper Sauce Make some white sauce, add a couple of table- spoonfuls of capers with some of their vinegar, chop them in halves and stir over the fire, stirring well. Caramel Sauce Put two handfuls of castor sugar into a stewpan, stir over the fire with a wooden spoon till dissolved and slightly brown, add not quite half a pint of water, a dessert-spoonful of essence of vanilla, and one pound of lump sugar. Boil this to a thick syrup. Chateaubriand Sauce Melt a little glaze in a little white Rhine wine, stir in some Espagnole sauce, and thicken with maitre- d'h6tel butter. 126 COOKERY A LA MODE Chaudfroid Sauce Mix together a gill of Bechamel sauce, a gill of whipped cream, half a pint of liquefied aspic jelly, and boil till reduced one quarter ; keep it well skimmed, tammy, and use. When chaudfroid sauce is required brown, use Espagnole sauce instead of the Bechamel. Cranberry Sauce Take some bottled cranberries if the fresh are not to be had, and cook them in just enough water to cover them and stew till the berries are soft. Add a table-spoonful of cream and a little sugar. Chilli Sauce Take six tomatoes, peel them and chop them with a large onion and one and a half chilli pods ; boil an hour, add one and a half cupful of white vinegar, half an ounce of sugar, and one small table-spoonful of salt. Let it boil for two hours slowly. Cucumber Sauce Peel a couple of cucumbers, one small onion, and cut them in slices half an inch thick ; fry them in a little butter till lightly browned. Dredge them with pepper and salt, and simmer them till tender in as much white sauce as will cover them. SAUCES 127 Sauce a la Diable Boil two eggs hard and then chop them and pour on them a few drops of tarragon vinegar, pound in a mortar, adding drop by drop two table-spoonfuls of salad oil, then gradually drop three table-spoonfuls of port wine, one of mustard, the juice of a lemon, white pepper, salt to taste, a sharp apple finely chopped, a pinch of sugar, and just enough vinegar to flavour the whole. Stir well together till all traces of the oil disappear. Dutch Sauce Make half a pint of melted butter and put it, with the yolks of four or five eggs, into a stewpan. Stand it in a large saucepan of boiling water, and whisk it well over the fire till it thickens. It must not boil, or it will curdle. Season to taste with salt and cayenne, and at the last stir in two table-spoonfuls of lemon- juice. D'Uxelles Sauce Take two table-spoonfuls of chopped mushrooms, one of chopped parsley, the same of chopped shalots, a head of garlic, a little scraped bacon, a bay-leaf, a bouquet garni, salt and pepper to taste. Warm up in fresh butter. Moisten with white wine, reduce it and pass it through a sieve. Stir in a little white thickening, and serve with poultry or game entrees. 128 COOKERY A LA MODE Espagnole Sauce (Spanish Sauce) Cut up some slices of ham, some veal trimmings, and fowl's giblets, and place in a saucepan with a lump of butter mixed with flour, and stir over the fire till a nice brown colour ; moisten with stock, half a pint of chablis

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