Churchill's Cookbook by Georgina Landemare

Author:Georgina Landemare
Language: eng
Format: epub
ISBN: 9781782816737
Publisher: G2 Rights Ltd

SAUCE ESPAGNOLE

3 oz butter; 3 oz flour; 1 pint any kind of meat stock; ½ lb fresh tomatoes; ½ lb mushroom peelings; 2 chopped onions; 2 chopped carrots; sprig of thyme; 4 bay leaves; salt and pepper.

Melt the butter in a saucepan, add the flour and fry slowly until it is light brown. Add the stock, bring to the boil and whisk well. Cut the tomatoes in half and add to the sauce with the mushroom peelings, chopped onions, chopped carrots, thyme and bay leaves, salt and pepper. Cook very slowly for 2 hours. Put through a very fine strainer.

Note

This is the foundation of any brown sauce.

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