16 Sauce Espagnole

Name: Sauce Espagnole
Yield: To make 5 litres (8¾ pt or 1⅜ U.S. gal)
Cuisine: France
Ingredients: 150 g (5 oz) roughly diced salt belly of pork; 250 g (9 oz) roughly diced carrots; 12 litres (2⅝ gal or 3¼ U.S. gal) Brown Stock; 625 g (1 lb 6 oz) Brown Roux—using: 285 g (10 oz) clarified butter and 340 g (12 oz) sifted flour; 2 dl (7 fl oz or ⅞ U.S. cup) white wine; 500 g (1 lb 2 oz) tomato purée or 2 kg (4½ lb) fresh tomatoes; 150 g (5 oz) roughly diced onions; 2 sprigs thyme; 2 small bay leaves

Preparation info

To make
5 litres

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

625 g (1 lb 6 oz) Brown Roux—using:

Europe
France
Sauce

Method

Preparation

Place 8 litres (1¾ gal or 2¼ U.S. gal<