Espagnole Sauce No. 2

Ingredients

• an ounce of butter
• three pounds of leg of veal
• a pound of beef
• half a pint of broth
• three quarts of stock
• one carrot
• a bouquet garni

Method

1. 1

   Butter a stewpan, add butter, onion, veal, beef, and chicken carcasses.

2. 2

   Moisten with broth, boil until reduced by half, glaze meat, cover and let stand.

3. 3

   Add stock, boil, skim, add bouquet garni, carrot, salt, and pepper.

4. 4

   Simmer until meat is done, strain broth, return to heat.

5. 5

   Prepare a mixture of butter and semolina flour, dilute with broth, mix, boil, simmer for two hours, skim, and strain into a pan.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 37. The excerpt below is the record exactly as published.

ESPAONOLE SAUCE No. 2. Butter a stewpan, with an ounce of butter put in it, a shred onion, and about three pounds of leg of veal cut in small slices skinned and the fat removed, also a pound of beef cut in slices, as well as any carcasses of chicken and game that may be had ; moisten the lot with half a pint of broth or stock No. i. Boil on a good fire till the broth is reduced by one-half, turn the meat round so as to glaze it of an even brown colour ; when the meat is nicely glazed, draw the stewpan by the side of the fii'e, cover it, and let it stand for a few minutes. After this, pour in three quarts of stock No. i, boil it, skim it in the usual way, and add a " bouquet garni," one carrot shred finely, salt and pepper to taste, then let it simmer till the meat is well done, when it must be taken out and the broth strained through a fine cloth; return the broth to the stewpan, and set it by the side of the fire. Meantime put three ounces of butter in a small stewpan, and when properly melted pour a similar quantity of semolina flour with it. Stir it well over the fire with a wooden spoon, and simmer it for a quarter of an hour, giving it an occasional stir. Dilute this with some of the broth, and when properly mixed pour the remainder of the broth ever it ; boil it, stir it constantly till boiling, then draw the stewpan to the side of the fire and let it simmer for two hours; skim off the fat and scum as it rises, then PRACTICAL HOUSEHOLD COOKERY. 83 strain the sauce through a fine cloth into an earthenware pan, and pai by in a cool place for futnre use. These sauces will, in ordinary weather, keep perfectly well and good for four or five days. 168. VELOUT^ SAUCE. Put about two pounds of lean veal, free from skin and fat, into a buttered stewpan, also three slices of ham, half a pint of white stock, two carrots and one onion shred. Simmer the contents very gently, taking care not to colour the meat, and after half an hour moisten with three quarts of veal broth ; boil it, skim it, and then draw the stewpan to the side of the fire; add a few shalots, a ** bouquet garni

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