Espagnole Sauce

A fundamental brown sauce from which there are many derivatives, such as sauce Robert, Genêvoise and chaud-froid. It is made from a mirepoix sautéed until golden, to which flour is added to make up the basic roux. After boiling with water, wine or clear stock, bones, usually of ham, shin of veal or shin of beef, are added with herbs. Onions stuck with cloves make an additional garnish. The stock is then strained, boiled and strained again until it is the required consistency.