Sauce Espagnole #1

6 Servings

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Sauce Espagnole #1 Ingredients

1/2 c Lard or beef fat	1/3 c Chopped carrot
1/2 c Flour	1/3 c Chopped celery
8 c Brown stock	1 Bay leaf; crushed
1 ts Thyme leaves	2 Sprigs parsley
3 tb Tomato paste	Salt & pepper
1/3 c Chopped onion

Instructions for Sauce Espagnole #1

Melt lard in saucepan. Add flour & blend well, cooking until flour has turned hazelnut color. Add 6 cups Brown Stock, blend well, simmer for 4 hrs. Make a mirepoix by combining thyme, tomato paste, onion, carrot, celery, bay leaf & parsley. Add to sauce w/ remaining 2 cups of stock & bring to boil. Allow to simmer 2 more hours, or until reduced to 4 cups. Strain. Knorr Swill Demi-Glace may be substituted for stock. This dish may be adapted to sturgeon. This should be served w/ rice. THE OYSTER BAR GRAND CENTRAL STATION;MANHATTAN From the , downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized