Sauce Espagnole
From The table, 1889
Serves 16
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 111. The excerpt below is the record exactly as published.
Sauce Espagnole — for one gallon. — Mix one pint of raw, strong mirepoix (No. 138) with two ounces of good fat (chicken's fat is preferable). Mix with the compound four ounces of flour, and moisten with one gallon of white broth
Cook this with the app: pantry check, scaling, and the assistant.