Spanish Sauce

Name: Spanish Sauce (Sauce Espagnole)
Cuisine: United States
Ingredients: A Clove of Garlic; ½ of an Onion, Finely Chopped; A Carrot; A Tablespoonful of Flour; A Bay Leaf; A Wineglassful of Sherry; 2 Sprigs Each of Thyme and Parsley; A Tablespoonful of Lard; A Quart of Water; Bones of Beef; ½ Pound of Brisket of Beef; ½ Can of Mushrooms, or ¼ Can Truffles

Sauce Espagnole

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

½ Pound of Brisket of Beef
Bones of Beef
A Quart of Water

Americas
United States
Sauce
New Orleans

Method

Take a good quantity of bones, place in a quart of boiling water, and make a strong Consomme, seasoning well with salt and pepper. Take a piece of Brisket or neck of the Beef, and roast rare, so that the blood spurts out when pricked with a needle. After roasting cut it in pieces of about one inch square. Take one