Sauce Espagnole

• 3 liters (3 quarts, 6 ounces) Beef Stock or Veal Stock

Prepare your mise en place.

Place the beef or veal stock in a heavy russe over medium–high heat. Bring to a boil and skim off any particles or foam that rises to the top. Remove from the heat and set aside to cool.

Place about 5 grams (1 teaspoon) of the butter in a rondeau over medium heat. Add the bacon and sauté for about 5 minutes or until the bacon has