Sauce espagnole #2

4 Servings

Ingredients

Quantity Ingredient
¼ pounds Veal
¼ pounds Lean cooked ham
1 Carrot; diced
1 small Onion; diced
¼ cup Butter
¼ cup Flour
4 cups Canned beef broth
2 Sprigs parsley
1 Bay leaf
1 pinch Thyme
Salt and pepper to taste

Directions

Place the veal, ham, carrot, onion, & butter into a saucepan & cook over moderate heat, stirring, for 8 to 10 minutes, or until all ingredients are lightly browned. Add the flour & cook the mixture over moderately low heat, stirring constantly for 5 minutes, or until the mixture is a rich brown.

Remove pan from heat & add the beef broth, stirring until well combined.

Add a bouquet garni made from the parsley, bay leaf, & thyme tied in a cheesecloth bag. Simmer the sauce, stirring occasionally, for 30 minutes or until reduced to 3 cups. Strain the sauce through a fine sieve into a bowl & season with salt & pepper.

SCANDIA

SUNSET BOULEVARD, LOS ANGELES.

FOR USE IN KALVFILET OSKAR.

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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