Espagnole Sauce Recipe
You will find the Espagnole Sauce a rare treat! Prepare the Espagnole Sauce with a little effort and let us know what you feel about it.
Ingredients
| Butter | 2 Ounce | |
| Cornflour | 1 Ounce | |
| 2 oz. chopped ham or bacon | ||
| Brown stock | 1 Pint | |
| Tomato Paste | 2 Tablespoon | |
| Onion | 1 Medium, chopped | |
| 1/4 c. sherry or Madeira | ||
| Carrot | 1 Small, chopped | |
| Mushrooms | 4 Ounce, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat the butter and fry the ham or bacon, onion, carrot and mushrooms until they begin to brown.
Then finish as with the Roux Method, adding the tomato paste with the stock.
Simmer for 1 hour.
Strain.
Add the sherry and seasoning just before serving and thin with stock as necessary.
Then finish as with the Roux Method, adding the tomato paste with the stock.
Simmer for 1 hour.
Strain.
Add the sherry and seasoning just before serving and thin with stock as necessary.
Chef
