Espagnole Sauce (Mrs. W.G. Waters) Recipe
France
The following recipe, taken from ''The Cook's Decameron: A Study In Taste'', apparently dates from the late 19th century. It bears no relation whatsoever to the classic espagnole, as it is not thickened except for a tiny amount of flour and should only be regarded as a curiosity.
Ingredients
- 2 ounces (55 g) butter
- Slices of veal, ham, bacon, beef, or poultry
- 3 peppercorns
- Mushroom trimmings
- 1 tomato
- 1 diced carrot
- 1 onion, studded with 2 cloves
- 1 diced turnip
- 1 sprig each of thyme, parsley, and marjoram
- 1 teaspoon flour
- ¼ pint (150 ml) stock
Procedure
- Grease the bottom of a stew pan with butter.
- Add the meat, peppercorns, mushroom trimmings, tomato, carrot, turnip cut up, onion, bay leaf, thyme, parsley, and marjoram. Braise well for 15 minutes with the lid on.
- Add the stock and boil gently for 15 minutes.
- Strain through a tamis, then remove excess grease.
- Cool in an earthenware vessel, and add glaze if desired.
- Pass through a sieve before serving.