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Espagnole Sauce


  • 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


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.


Hand-Book of Practical Cookery (1884).


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