Brown Sauce II (Espagnole) 1/4 cup butter

Sprig of parsley 1 slice carrot

6 peppercorns 1 slice onion

5 tablespoons flour Bit of bay leaf

2 cups Brown Stock Sprig of thyme

Salt and pepper

Cook butter with carrot, onion, bay leaf, thyme, parsley, and peppercorns, until brown, stirring constantly, care being taken that butter is not allowed to burn; add flour, and when well browned, add stock gradually. Bring to boiling-point, strain, and season with salt and pepper.

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