Sauce & Pickle Recipes > Espagnole Sauce
1 carrot peeled and diced
2 tablespoons dripping
1 heaped tablespoon plain flour
1/2 pint meat stock
salt and pepper
1 large rasher chopped bacon
2 tablespoons tomato puree
1 bouquet garni
(see measure conversions for more information)
- Add the diced onion and carrot and the bacon and fry gently for about 12 minutes.
- Add the flour and cook very gently for about 25 minutes.
- Remove from the heat, and, stirring all the time, gradually add the stock, the tomato puree and the bouquet garni.
- Season to taste.
- Simmer for 1 hour, strain and serve.
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Comment Script
How to make Espagnole sauce:
A sauce served hot for use with meat primarily.
Ingredients
1 onion peeled and diced1 carrot peeled and diced
2 tablespoons dripping
1 heaped tablespoon plain flour
1/2 pint meat stock
salt and pepper
1 large rasher chopped bacon
2 tablespoons tomato puree
1 bouquet garni
(see measure conversions for more information)
Method
- Melt the dripping in a heavy-bottomed pan.- Add the diced onion and carrot and the bacon and fry gently for about 12 minutes.
- Add the flour and cook very gently for about 25 minutes.
- Remove from the heat, and, stirring all the time, gradually add the stock, the tomato puree and the bouquet garni.
- Season to taste.
- Simmer for 1 hour, strain and serve.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Sauce & Pickle Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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