.:Espagnole sauce
Ingredients
· Two ounces (55g) of butter
· Slices of veal, ham, bacon, beef or poultry
· Three peppercorns
· Mushroom trimmings
· One Tomato
· One Carrot
· One Onion studded with two cloves
· One diced Turnip
· Sprig Thyme, Parsley, and Marjoram
· One Teaspoon flour
· Quarter pint (150ml) Stock
Method
1. Grease the bottom of a stew pan with at least two ounces of butter
2. Add the slices of lean veal, ham, bacon, beef or poultry, three peppercorns, mushroom trimmings, a tomato, a carrot and a turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig of thyme, parsley and marjoram
3. Braise well for 15 minutes with the lid on
4. Add the stock and boil gently for 15 minutes
5. Strain through a Tamis, then remove excess grease
6. Cool in an earthenware vessel, and add glaze if desired
7. Pass through a sieve before serving.