Recipe Types brown sauce

Espagnole Sauce (Mrs. W.G. Waters)

Espagnole Sauce (Mrs. W.G. Waters)

The following recipe, taken from The Cook’s Decameron: A Study In Taste, apparently dates from the late 19th century. It bears no relation whatsoever to the classic espagnole, as it is not thickened except for a tiny amount of flour…

Espagnole Sauce (Escoffier)

Espagnole Sauce (Escoffier)

This recipe is from Escoffier’s Le Guide Culinaire. Ingredients 1 lb brown roux 6 quarts brown stock 8 tablespoons tomato paste 1 lb mirepoix 1 bouquet garni Procedure Dissolve the cold roux in a bowl by stirring in some of…