| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Sticks (6 oz) butter |
| 1 |
sm |
Onion, diced |
| 1 |
|
Rib celery, diced |
| 1 |
md |
Carrot, diced |
| 1 1/2 |
c |
(6 oz) flour |
| 3 |
qt |
Venison stock |
| 1/4 |
c |
Tomato paste |
| 1 |
|
Bay leaf (or 1/4 teaspoon ground bay leaf) |
| 1/4 |
ts |
Thyme |
INSTRUCTIONS
yields about 2 quarts
Method: In a pot large enough to hold everything, saute vegetables in
butter until tender, add thyme. Add flour all at once, stirring well to
mix. Don't worry if the vegetables are broken in the process. Cook until
raw smell is gone, 5 to 8 minutes. Whisk-in stock, tomato puree and bay
leaf and simmer for at least 2 1/2 hours, skimming as necessary. Strain out
solids as above and cool.
Espagnole sauce is usually made with beef, but this one is equally
full-bodied and satisfying.
Posted to FOODWINE Digest 23 November 96
Date: Sat, 23 Nov 1996 17:46:56 -0800
From: Bob Pastorio <pastorio@RICA.NET>
A Message from our Provider:
“God is humble”