Sauce Espagnole

Preparation info
  • Makes

    1 quart

    .
    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • 3 tablespoons beef dripping
  • 3 ounces fat salt pork or green bacon, diced
  • 3</

Method

Melt fat in a large, heavy saucepan; add diced salt pork (or green bacon), carrots, onion and celery, and cook until golden. Sprinkle with flour and cook gently on a very low flame, stirring frequently, until well browned. Add a third of the boiling stock together with bouquet garni and garlic, and cook, stirring frequently, until sauce thickens.

Add half of remaining stock and c