Sauce Espagnole

* Exported from MasterCook *

SAUCE ESPAGNOLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter
1 tb Oil
1 md Onion, minced
1 md Carrot, minced
1 md Celery, stalk, minced
2 tb Flour
1 Bay leaf
1 pn Thyme
1 Garlic, clove
1/4 ts Pepper, cracked
1 md Tomato, peeled, seeded,
-- chopped
1 1/2 c Stock, beef, hot

Melt the butter and add the oil. Add onion,
carrot, and celery and cook until they begin to brown.

Add flour and brown, stirring all the while.

Add bay leaf, thyme, garlic, pepper and tomato.
Simmer together for a minute and add the hot beef
stock.

Bring to a boil and reduce heat. Simmer,
skimming from time to time, for an hour or more.

Strain and cool before refrigerating.

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Claude Aubert, Arnaud's Restaurant, New
Orleans



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