Side Pannel
Sauce Espagnole #2
Ingredients List
- 1/4 lb Veal
- 1/4 lb Lean cooked ham
- 1 Carrot; diced
- 1 sm Onion; diced
- 1/4 c Butter
- 1/4 c Flour
- 4 c Canned beef broth
- 2 Sprigs parsley
- 1 Bay leaf
- 1 pn Thyme
- Salt and pepper to taste
Directions
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.
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.
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