17 Sauce Espagnole Maigre

Lenten or Fish Espagnole

Preparation info

  • To make

    5 litres

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Ingredients

  • 500 g (1 lb 2 oz) Brown Roux—using: 225 g (8 oz) clarified butter and 275 g (10 oz) sifted flour
  • 10 litres ( gal or U.S. gal) Fish Stock
  • 250 g (9 oz) roughly diced carrots
  • 150 g (5 oz) roughly diced onions
  • 250 g (9 oz) mushroom trimmings
  • 150 g (5 oz) butter
  • 2 sprigs thyme
  • 2 bay leaves
  • 2 dl (7 fl oz or U.S. cup) white wine
  • 500 g (1 lb 2 oz) tomato purée or 2 kg ( lb) fresh tomatoes

    Method

    Preparation

    This is prepared in the same way as ordinary Espagnole, using the butter in place of the salt belly of pork and adding the mushroom trimmings at the same time as the tomato purée, and cooking for a total time of 5 hours. Pass through a fine strainer or tammy cloth and stir occasionally until the sauce is completely cold.