Side Pannel
Sauce Espagnole #1
Ingredients List
- 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 Chopped onion
- 1/3 c Chopped carrot
- 1/3 c Chopped celery
- 1 Bay leaf; crushed
- 2 Sprigs parsley
- Salt & pepper
Directions
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
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
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