E ~ Espagnole
Today’s
recipe comes from Pierre Blot’s Hand-Book of Practical Cookery for Ladies and
Professional Cooks published in 1884
Espagnole.—This sauce is very seldom made
in the kitchen of a family, except of a large and wealthy family, being a
rather expensive one. In the kitchen of a family, gravy or even broth is used
in its stead; but, when preparing an extra dinner, it should be made, and a
little of it used in all the brown sauces, either for meat, fish, or
vegetables.
Spread about half a pound of butter in the bottom
of a stewpan, lay in it lean ham and veal, partridge, wild rabbit, pheasant, or
fowl of any kind, about four ounces of each, a small carrot cut in dice, one
onion with a clove stuck in it, half a turnip, and a sprig of thyme; cover the
pan and set it on the fire; let it simmer till reduced to a jelly, then mix in
it two tablespoonfuls of flour, a wine-glass of white wine, cover with broth,
add salt, pepper, a clove of garlic, a sprig of parsley, one clove, a bay-leaf,
and two mushrooms cut in pieces; simmer from three to four hours, skim off the
scum as soon as it comes on the surface; when done, take it from the fire,
throw a few drops of cold water in, and skim off the fat, then strain and use.
It will keep for some time if kept air-tight in a
pot or bottle, and in a cool, dry place.
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