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espagnol.e
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1995-09-27
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From: kdeck@epaus.island.net
Newsgroups: rec.food.recipes
Subject: Sauce Espagnole
Date: 11 Jan 1995 12:13:26 -0000
Organization: ICL Retail Systems,Bracknell,Berks,UK
Message-ID: <3f0i16$idd@jerry.rb.icl.co.uk>
MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93
Title: Sauce Espagnole
Categories: Sauces, Spanish, Masterchefs, Norleans, Arn
Yield: 4 servings
2 tb Butter
1 tb Oil
1 md Onion, minced
1 md Carrot, minced
1 md Celery, stalk, minced
2 tb Flour
1 Bay leaf
1 pn Thyme
1 Garlic, clove
1/4 ts Pepper, cracked
1 md Tomato, peeled, seeded,
-- chopped
1 1/2 c Stock, beef, hot
Melt the butter and add the oil. Add onion, carrot, and celery and
cook until they begin to brown.
Add flour and brown, stirring all the while.
Add bay leaf, thyme, garlic, pepper and tomato. Simmer together for a
minute and add the hot beef stock.
Bring to a boil and reduce heat. Simmer, skimming from time to time,
for an hour or more.
Strain and cool before refrigerating.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Claude Aubert, Arnaud's Restaurant, New Orleans
MMMMM