Espagnole Sauce (Hot)

Ingredients

• 1½ oz. of butter
• 1 oz. of flour
• a sliced tomato
• a sliced onion
• a small slice of lean ham
• a full ½ pint of good brown stock
• about 1 gill of sherry

Method

1. 1

   Fry together butter, flour, tomato, onion, and ham, then gradually add the brown stock.

2. 2

   Boil for about 15 minutes, pass through a sieve, add sherry, skim, and boil until reduced by a fourth.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 2. The excerpt below is the record exactly as published.

2 oz. of flour and 2 oz. of butter (if less flour is sprinkled in, it makes the sauce richer), then pour in very gradually | pint of white or light stock, and stir it all together over the fire, allowing it to boil for about 10 minutes, so as to ensure its being free from all II ENTREES MADE EASY lumps. Pour it all through a strainer into a hot sauce boat, and flavour with 2 or 3 drops of lemon juice, and some white pepper. Melted butter is made in exactly the same way, only using water or milk instead of the stock. Brown Sauce (Hot). Made exactly as above, only using brown roux and dark brown stock. Espagnole Sauce (Hot). Fry together 1| oz. butter, oz. flour, a sliced tomato, a sliced onion, and a small slice of lean ham, then add gradually a full \ pint of good brown stock ; boil it all together for about 15 minutes, pass it through a sieve, add about l gill of sherry

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