50+ Friends Club Cookbook -- SAUCES -- Espagnole Sauce

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Espagnole Sauce

From the Kitchen of: Sylvia

Saute onion, celery, carrot, parsley, shallot and chervil in butter and thicken with flour.
Add bay leaf, clove and peppercorns and continue browning.
Heat beef stock and add vegetable mixture. Simmer 10-15 minutes, strain through fine sieve and thicken with brown roux. (recipe below)
Makes 1 pint

Brown Roux
1/4	cup	Butter
5	tbsp	Flour

Melt butter , add flour and cook over very low heat, stirring constantly until mixture is color of light mahogany.
Makes roux for 1 pint of sauce.
( To make roux to thicken 2 quarts stock, use 1 cup butter and 1 1/4 cup flour.)