Subj : Mother Sauces - 05
To   : All
From : Dave Drum
Date : Wed Oct 04 2023 16:58:18

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sauce Espagnole
 Categories: Beef, Herbs, Vegetables
      Yield: 1 Quart
 
      3 tb Clarified butter
      3 tb A-P flour
      1 qt Beef or brown veal stock;
           - hot
      1 tb Bacon fat
    1/2 c  Onion; coarse chopped
    1/4 c  Carrot; coarse chopped
    1/4 c  Celery' coarse chopped
           Salt & fresh ground pepper
      2 tb Tomato puree
      1    Bay leaf
      1    Sprig thyme
      1    Sprig Italian parsley
 
  Make a dark roux. In a medium pot over medium heat, melt
  the butter, then whisk in the flour and cook, stirring
  occasionally, until deep chocolate brown, 35–40 minutes.
  Whisking constantly, slowly add the hot stock to the
  roux. Bring to a full boil, then lower the heat to
  simmer and cook, stirring occasionally, until lightly
  thickened, about 20 minutes
  
  Meanwhile, in a large skillet, heat the bacon or butter
  fat over medium-high. Add the onion, carrot, and celery,
  season lightly with salt and pepper, and cook, stirring
  frequently, until the onions are translucent, about 5
  minutes. Stir the tomato puree into the vegetables and
  cook until the tomato has concentrated to a paste and
  begins to brown, about 5 minutes. Add the
  tomato-vegetable mixture to the sauce, add the bay leaf,
  thyme, and parsley, and cook, skimming occasionally,
  until the sauce is concentrated and reduced slightly and
  the vegetables are very soft, about 45 minutes. Remove
  from heat and cool slightly.
  
  Set a fine mesh strainer over a large, heatproof bowl.
  Strain the sauce, discarding the solids. Use the sauce
  immediately or transfer to a heatproof container, cover
  the surface with plastic wrap, and refrigerate for up to
  3 days.
  
  By Saveur Editors
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Maple syrup is a great way to sell sub-par booze.

--- Talisman v0.47-dev (Windows/x86)
 * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

.