Sauce Espagnole #2

4 Servings

Try this Sauce Espagnole #2 recipe, or post your own recipe for Sauce Espagnole #2

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Sauce Espagnole #2 Ingredients

1/4 lb Veal	4 c Canned beef broth
1/4 lb Lean cooked ham	2 Sprigs parsley
1 Carrot; diced	1 Bay leaf
1 sm Onion; diced	1 pn Thyme
1/4 c Butter	Salt and pepper to taste
1/4 c Flour

Instructions for Sauce Espagnole #2

Place the veal, ham, carrot, onion, & butter into a saucepan & cook over moderate heat, stirring, for 8 to 10 minutes, or until all ingredients are lightly browned. Add the flour & cook the mixture over moderately low heat, stirring constantly for 5 minutes, or until the mixture is a rich brown. Remove pan from heat & add the beef broth, stirring until well combined. Add a bouquet garni made from the parsley, bay leaf, & thyme tied in a cheesecloth bag. Simmer the sauce, stirring occasionally, for 30 minutes or until reduced to 3 cups. Strain the sauce through a fine sieve into a bowl & season with salt & pepper. SCANDIA SUNSET BOULEVARD, LOS ANGELES. FOR USE IN KALVFILET OSKAR. From the . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PorkCuisine: Uncategorized