Sauce Espagnole

Ingredients

• 3 quarts of rich stock
• 4 oz. lean veal
• 1 bouquet garni
• 12 peppercorns
• 4 oz. butter
• 4 oz. flour (sifted)
• 4 oz. rate ham or lean bacon
• 1 carrot
• 1 onion
• 2 cloves
• ½ pint tomato pulp
• 1 gill claret
• 1 glass sherry
• 4 oz. flour
• some mushrooms

Method

1. 1

   Wash and peel the carrot, turnip, and onion, cut up small and put in a stewpan with the bouquet of savoury herbs, peppercorns, cloves, and the veal and ham, both cut into pieces.

2. 2

   Add an ounce of butter, and stir over the fire until of a nice light brown colour; this forms a true mirepoix; pour off the fat, moisten the mirepoix with the stock, claret, sherry, and tomato pulp, boil gently for about an hour.

3. 3

   Skim occasionally.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 130. The excerpt below is the record exactly as published.

l onion, 1 clove, A peppercorns, 1 pint of milk, ^ oz. fresh butter, salt, 2 tablespoonfuls of cream. Peel the onion, stick in it the clove, put the onion and milk in a saucepan, boil up, stir in the bread-crumbs, add the peppercorns, and cook for fifteen minutes. Remove the onions and peppercorns, stir in the cream and butter, season with a pinch of salt, and keep hot until required for serving. If preferred, the onion may be cooked longer, passed through a sieve, and added to the sauce ; the cream can be omitted ; if found too thick, a little hot water can be added. Bread sauce is usually served with roast fowl, turkey, and game birds. 236. Sauce (Espagnole. — Espagnole, or Spanish sauce, is one of the grandes sauces — it forms the principal ingredient in a large number of small sauces (petites sauces), and it is advisable that particular care and attention be paid to the preparation of this im- portant sauce. The ingredients given will produce about half a gallon of Espagnole sauce. A smaller quantity can be prepared by reducing the quantities in proportion. It is, however, prudent to have at all times a supply of this sauce handy : — 3 quarts of rich .stock, 4 oz, lean veal, 1 bouquet garni, 12 peppercorns , 4 oz. butter, SAUCES 177 4 oz. flour {sifted), 4 oz. rate ham or lean bacon, 1 carrot, 1. onion, 2 cloves, \ pint tomato pulp, i gill claret, 1 glass sherry, 4 oz. flour, some mushrooms

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