Sauce Espagnole #2

Ready in 1h

Try this Sauce Espagnole #2 recipe, or contribute your own.


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

Original recipe makes 4 Servings



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 G Internet, G Internet.

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