Espagnole, with Wine

Preparation info
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By Eliza Acton

Published 1845

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  • Ingredients as in preceding receipt, with mushrooms 12 to 18
  • Madeira, or good sherry, ¼ to ½


Take the same proportions of ingredients as for the preceding Espagnole, with the addition, if they should be at hand, of a dozen small mushrooms prepared as for stewing; when these have fried gently in the stewpan until it appears of a reddish colour all round, stir in a