Sauce espagnole/1i02
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Use with sturgeon stroganoff |
| ½ | cup | Lard or beef fat |
| ½ | cup | Flour |
| 8 | cups | Brown stock |
| 1 | teaspoon | Thyme leaves |
| 3 | tablespoons | Tomato paste |
| ⅓ | cup | Onion-chopped |
| ⅓ | cup | Carrot; chopped |
| ⅓ | cup | Celery-chopped |
| 1 | each | Bay leaf; crushed |
| 2 | eaches | Parsley sprigs |
| 1 | x | Salt & pepper |
Directions
Fat grams per serving: Approx. Cook Time: 02:00 Melt lard in saucepan. Add flour & blend well, cooking until flour has turned hazelnut color. Add 6 cups Brown Stock, blend well, simmer for 4 hrs. Make a mirepoix by combining thyme,tom- ato paste, onion, carrot, celery, bay leaf & parsley. Add to sauce w/ remaining 2 cups of stock & bring to boil. Allow to simmer 2 more hours, or until reduced to 4 cups. Strain. Knorr Swill Demi-Glace may be substituted for stock. This dish may be adapted to sturgeon. This should be served w/ rice.