Espagnole Sauce

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Made in England in the eighteenth century but used as a base for other sauces much less than it is in French cooking. It is very well worth making in quantity and keeping in the deep-freeze in small containers. The first part of the cooking should in any case be done on the day before the sauce is to be served.

This recipe requires 3 pints (