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

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

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Ingredients

Method

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