3. ESPAGNOLE, OR BROWN SAUCE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Turn the stock Espagnole (No. 2) out into a large stew-pan.
  2. Add essence of mushrooms and sufficient blond of veal to enable the sauce to clarify itself.
  3. Stir it over the fire till it boils.
  4. Set it down by the side to continue boiling gently.
  5. When the sauce has thoroughly clarified itself, by gentle ebullition, and assumes a bright velvety smoothness, reduce it over a brisk fire to the desired consistency.
  6. Pass it through a tammy for use.
Original Text
3. ESPAGNOLE, OR BROWN SAUCE. LET the stock Espagnole (No. 2) be turned out into a large stew- pan, adding thereto some essence of mushrooms, and sufficient blond of veal to enable the sauce to clarify itself; stir it over the fire till it boils, and then set it down by the side to continue boiling gently. When the sauce has thoroughly clarified itself, by gentle ebullition, and assumes a bright velvety smoothness, reduce it over a brisk fire to the desired consistency, and then pass it through a tammy for use.
Notes
—