Sauce Espagnole #1

Ready in 1 hour

Top-ranked recipe named "Sauce Espagnole #1"

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Try this Sauce Espagnole #1 recipe, or contribute your own. "Celery" and "Sauces" are two tags used to describe Sauce Espagnole #1.


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1/3 c Chopped carrot
1/3 c Celery; chopped
1 Bay leaf; crushed
salt and pepper; to taste
1/2 c Lard or beef fat
1/2 c Flour
8 c Brown stock
1 ts Thyme leaves
3 tb Tomato paste
1/3 c Onions; chopped
2 Sprigs parsley

Original recipe makes 6 Servings



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 G Internet, G Internet.

Calories Per Serving: 73 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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