Sauce Espagnol

Ingredients

• 3 tablespoons butter
• 4 tablespoons flour
• 1 slice carrot
• 14 cups brown stock
• 1 slice onion
• 14 teaspoons meat extract
• Bit of bay leaf
• 1 tablespoon lemon juice
• Sprig of thyme
• 2 tablespoons chopped parsley
• 4 teaspoon peppercorns
• 1 tablespoon butter
• Salt

Method

1. 1

   Cook the first seven ingredients over a slow fire until browned.

2. 2

   Add flour, then stock and meat extract.

3. 3

   Bring to a boil and strain.

4. 4

   Add lemon juice, parsley, and remaining butter.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 62. The excerpt below is the record exactly as published.

SAUCE ESPAGNOL. | 3 tablespoons butter 4 tablespoons flour 1 slice carrot 14 cups brown stock 1 slice onion 14 teaspoons meat extract Bit of bay leaf 1 tablespoon lemon juice Sprig of thyme 2 tablespoons chopped pars- Sprig of parsley ley 4 teaspoon peppercorns 1 tablespoon butter Salt

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