| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 1 | Servings | ||
INGREDIENTS
| 1 | qt | Brown stock |
| 1 | qt | Sauce espagnole |
INSTRUCTIONS
reduce the brown stock by 1/3. add sauce espagnole, reduce again down to 1 quart, skim the surface as needed. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 901
Calories From Fat: 425
Total Fat: 48.3g
Cholesterol: 123.2mg
Sodium: 2962.3mg
Potassium: 3479.4mg
Carbohydrates: 84.3g
Fiber: 6.7g
Sugar: 19.2g
Protein: 37.6g