Sauce espagnole #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Veal |
| ¼ | pounds | Lean cooked ham |
| 1 | Carrot; diced | |
| 1 | small | Onion; diced |
| ¼ | cup | Butter |
| ¼ | cup | Flour |
| 4 | cups | Canned beef broth |
| 2 | Sprigs parsley | |
| 1 | Bay leaf | |
| 1 | pinch | Thyme |
| Salt and pepper to taste | ||
Directions
Place the veal, ham, carrot, onion, & butter into a saucepan & cook over moderate heat, stirring, for 8 to 10 minutes, or until all ingredients are lightly browned. Add the flour & cook the mixture over moderately low heat, stirring constantly for 5 minutes, or until the mixture is a rich brown.
Remove pan from heat & add the beef broth, stirring until well combined.
Add a bouquet garni made from the parsley, bay leaf, & thyme tied in a cheesecloth bag. Simmer the sauce, stirring occasionally, for 30 minutes or until reduced to 3 cups. Strain the sauce through a fine sieve into a bowl & season with salt & pepper.
SCANDIA
SUNSET BOULEVARD, LOS ANGELES.
FOR USE IN KALVFILET OSKAR.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .