Espagnole Sauce

Ingredients

• two ounces of butter
• four ounces of finely-sliced onion
• the same of carrot
• of turnip
• half an ounce of sirred celery
• a bunch of chopped parsley
• a gill of stock
• a quart of warm stock
• one ounce of glaze

Method

1. 1

   Butter a stewpan and add the vegetables.

2. 2

   Moisten with stock and cook until reddish-brown.

3. 3

   Add warm stock, bring to boil, simmer for 45 minutes, skim, strain, and thicken with glaze.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 87. The excerpt below is the record exactly as published.

Espagnole Sauce and Veloute Sauce. — These are the two staple Foundation Sauces, or Sauces Meres of French cookery. Espagnole Sauce derives its name from the ham with which it was formerly flavoured. Nowadays, no flavouring is allowed in the first composition of Espagnole Sauce ; flavouring is entirely omitted, and is added to the foundation later, according to the special sauces selected. Espagnole Sauce can be made very elaborately and very expensively, but for ordinary use quite a sufficiently good Espagnole can be prepared from broth flavoured with plenty of vegetables and strengthened by the addition of an ounce of glaze to every pint of broth. For this, as well as for a simple Veloute Sauce, I recommend Wyverns method. Butter a two-quart stewpan with two ounces of butter, lay in it four ounces of finely-sliced onion, the same of carrot and of turnip, half an ounce of sirred celery, and a bunch of chopped parsley (not using the stalks). Moisten with a gill of stock, and cook over a low fire till the vegetables are turning reddish- brown. Now add a quart of warm stock made from scraps, bring to the boil, simmer for three-quarters of an hour, skim, strain and thicken. Simmer, with the pan only three parts covered. Add one ounce of glaze

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