Italian Sauce—Brown

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. Espagnole sauce
  • 4 shallots
  • 6 mushrooms


Chop the shallots and mushrooms and very gently cook them for 10 min. in the olive oil. Add the stock, wine (if used), herbs and spices and simmer gently until reduced by half. Add the Espagnole sauce and cook gently for 20 min. Season and lift out the herbs.

Serve with fish and meat.