Spanish Sauce (Espagnole)

Ingredients

• four ounces of butter
• two small spoonfuls of flour
• a little gravy

Method

1. 1

   Put butter and flour in a saucepan and warm until the butter is melted.

2. 2

   Moisten with gravy and boil for 15-20 minutes, stirring constantly.

3. 3

   Pass through a sieve if necessary and leave the spoon in it to stir until cooled.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 189. The excerpt below is the record exactly as published.

a little gravy, or with the liquor in which you have boiled a fowl, or with some clarified jelty, also mixed with a small quantity of gravy. Moisten so that the sauce remains thick. Stir it round, take it off, and add the yolks of three eggs beaten in boiling milk ; then place it again on the fire for three minutes. If the sauce is too thick, thin it with a little beef broth, the juice of mushrooms, and some boiled milk. Salt according to taste. Add a small pinch of pepper, and a piece of butter, which you should stir into the sauce so that it holds together. Then pour into a jar ready for use. 64. Spanish (Espagnole). Put into a saucej^an four ounces of butter and two small spoonfuls of flour

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