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No 1 Espagnole, or Brown Sauce

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







The chief ingredient of this useful sauce is good stock, to which
add any remnants and bones of fowl or game. Butter the bottom of a
stewpan with at least two ounces of butter, and in it put slices of
lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings,
three peppercorns, mushroom trimmings, a tomato, a carrot and a
turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig
of thyme, parsley and marjoram. Put the lid on the stewpan and
braize well for fifteen minutes, then stir in a tablespoonful of
flour, and pour in a quarter pint of good boiling stock and boil
very gently for fifteen minutes, then strain through a tamis, skim
off all the grease, pour the sauce into an earthenware vessel, and
let it get cold. If it is not rich enough, add a little Liebig or
glaze. Pass through a sieve again before using.











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