17 Sauce Espagnole Maigre

• 500 g (1 lb 2 oz) Brown Roux—using:

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.