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| Sauce Espagnole #2 Recipe |
Category: Sauce
Rating:
N/A
Servings: 4
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Ingredients
1/4 lb veal
1/4 lb lean cooked ham
1 carrot; diced
1 small onion; diced
1/4 cup butter
1/4 cup flour
4 cup canned beef broth
2 sprigs parsley
1 bay leaf
1 pinch thyme
1 salt and pepper to taste
Cooking 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.
From the . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
sauce
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