Brown Sauce II

Espagnole

Preparation info
    • Difficulty

      Easy

Appears in

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ¼ cup butter.
  • 1 slice carrot.
  • 1 slice

Method

Cook butter with carrot, onion, bay leaf, thyme, parsley, and peppercorns, until brown; add flour, and when well browned, add stock gradually, strain, and season with salt and pepper.