Espagnole Sauce
Ingredients
- about 1/2 pound of butter
- lean ham and veal, partridge, wild rabbit, pheasant, or fowl of any kind, about four ounces of each
- 1 small carrot cut in dice
- 1 onion with a clove stuck in it
- 1/2 turnip
- 1 sprig of thyme
- 2 tablespoonfuls of flour
- 1 wine-glass of white wine
- broth
- salt
- pepper
- 1 clove of garlic
- 1 sprig of parsley
- 1 clove
- 1 bay-leaf
- 2 mushrooms cut in pieces
Instructions
This sauce is very seldom made in the kitchen of a family, except of a large and wealthy family, being a rather expensive one. In the kitchen of a family, gravy or even broth is used in its stead; but, when preparing an extra dinner, it should be made, and a little of it used in all the brown sauces, either for meat, fish, or vegetables.
Spread the butter in the bottom of a stewpan, lay in it lean ham and veal, partridge, wild rabbit, pheasant, or fowl of any kind, the carrot, onion, turnip, and thyme; cover the pan and set it on the fire; let it simmer till reduced to a jelly, then mix in it the flour, white wine, cover with broth, add salt, pepper, the garlic, parsley, clove, bay-leaf, and mushrooms; simmer from three to four hours, skim off the scum as soon as it comes on the surface; when done, take it from the fire, throw a few drops of cold water in, and skim off the fat, then strain and use.
It will keep for some time if kept air-tight in a pot or bottle, and in a cool, dry place.
Print recipe/article onlySource
Hand-Book of Practical Cookery (1884).
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