Sauce espagnole #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Lard or beef fat |
| ½ | cup | Flour |
| 8 | cups | Brown stock |
| 1 | teaspoon | Thyme leaves |
| 3 | tablespoons | Tomato paste |
| ⅓ | cup | Chopped onion |
| ⅓ | cup | Chopped carrot |
| ⅓ | cup | Chopped celery |
| 1 | Bay leaf; crushed | |
| 2 | Sprigs parsley | |
| Salt & pepper | ||
Directions
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, tomato 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.
THE OYSTER BAR
GRAND CENTRAL STATION;MANHATTAN From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .