0
(0)
CATEGORY CUISINE TAG YIELD
Sauces 1 Servings

INGREDIENTS

1 qt Brown stock
1 qt Sauce espagnole

INSTRUCTIONS

1. reduce the brown stock by 1/3.
2. add sauce espagnole, reduce again down to 1 quart, skim the surface as
needed.
3. strain through a cheesecloth.
NOTES : YIELDS: 1 QUART; 1 LITER
Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 537 by CuisineArt
<CuisineArt@aol.com> on Jan 15, 1998

A Message from our Provider:

“This is the day the Lord has made! Be glad!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?