Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Brown Sauce II (Espagnole)
  Brown Sauce I Brown Mushroom Sauce I  
CONTENTS · BIBLIOGRAPHIC RECORD

Brown Sauce II (Espagnole)

1/4 cup butter
Sprig of parsley
1 slice carrot
6 peppercorns
1 slice onion
5 tablespoons flour
Bit of bay leaf
2 cups Brown Stock
Sprig of thyme
Salt and pepper

Cook butter with carrot, onion, bay leaf, thyme, parsley, and peppercorns, until brown, stirring constantly, care being taken that butter is not allowed to burn; add flour, and when well browned, add stock gradually. Bring to boiling-point, strain, and season with salt and pepper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Brown Sauce I Brown Mushroom Sauce I  
 
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