Spanish Sauce

Sauce Espagnole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Pound of Brisket of Beef
  • Bones of Beef
  • A Quart of Water
  • A Tablespoonful of Lard
  • ½ Can of Mushrooms, or ¼ Can Truffles
  • A Carrot
  • A Tablespoonful of Flour
  • A Clove of Garlic
  • ½ of an Onion, Finely Chopped
  • 2 Sprigs Each of Thyme and Parsley
  • A Bay Leaf
  • A Wineglassful of Sherry


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 tablespoonful of lard and one of flour, and brown slightly, stirring all the time. After browning add the Consomme, which has been reduced to about half a pint, pouring it in slowly, and stirring constantly. Then add all the pieces of the roast Beef which you have cut. Add one carrot, one clove of garlic, one-half of an onion, a bouquet garni tied together of thyme, parsley and bay leaf, and let the whole boil well two hours, stirring every five minutes, until reduced to the consistency of starch. Then strain well through a strainer or sieve, season to taste, and set back on the stove to cook a few minutes longer. Add one wineglass or two tablespoonfuls of Sherry. Set it to boil again, and add a half can of mushrooms or truffles as desired. It is used for all meats, fish and fowl, served hot.