Recipes > Sauces & Spreads > Espagnole Sauces > Espagnole


(Chops, cutlets, croquettes, and seasoning for other sauces)


  • 2 1/2 cupfuls of stock or consomme
  • 1 tablespoonful of gelatine
  • 4 tablespoonfuls of butter
  • 4 tablespoonfuls of flour
  • 2 tablespoonfuls of chopped onion
  • 1 tablespoonful of chopped lean ham
  • 1 tablespoonful each of chopped carrot and celery
  • 1 bay-leaf
  • 3 cloves
  • 1 piece of parsley
  • 1 piece of mace
  • 1 teaspoonful of salt
  • 1/2 teaspoonful of pepper


Soak the gelatine in a half cupful of stock. Put the butter in a saucepan; when hot add the chopped vegetables and ham, and let them brown; then add the flour, and let that brown. Stir constantly so it will not burn. When well browned add slowly the stock, then the herbs, spices, salt, and pepper, and let cook for five minutes. Cover the saucepan. Set it into a larger one containing hot water. Draw it to the side of the range to simmer slowly for two hours. Then stir in the soaked gelatine, and let stand another half hour. When ready to serve skim off the fat and strain. If a stock made with knuckle of veal is used, the gelatine will not be needed. It is used to give smoothness. This is the richest of the brown sauces, and in French cooking is used as the basis, or seasoning, for them all. If too thick dilute with stock.


The Century Cook Book (1901).


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