Espagnole, Or Brown Spanish Sauce
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📝 Description
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80
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🥘 Ingredients
2 slices of lean ham, 1 lb. of veal, 1-1/2 pint of white stock, No. 107; 2 or 3 sprigs of parsley, 1/2 a bay-leaf, 2 or 3 sprigs of savoury herbs, 6 green onions, 3 shalots, 2 cloves, 1 blade of mace, 2 glasses of sherry or Madeira, thickening of butter and flour.
👨🍳 Method
Cut up the ham and veal into small square pieces, and put them into a stewpan. Moisten these with 1/2 pint of the stock No. 107, and simmer till the bottom of the stewpan is covered with a nicely-coloured glaze, when put in a few more spoonfuls to detach it. Add the remainder of the stock, with the spices, herbs, shalots, and onions, and simmer very gently for 1 hour. Strain and skim off every particle of fat, and when required for use, thicken with butter and flour, or with a little roux. Add the wine, and, if necessary, a seasoning of cayenne; when it will be ready to serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Espagnole sauce this week, and I must say, it's a delightful blend of old and new. I found the process of creating a glaze in the stewpan to be incredibly satisfying — it's like building flavor from the ground up. The combination of herbs and spices was surprisingly robust, and the sherry added a wonderful depth that I wasn't expecting from a vintage recipe. This sauce is perfect for the weeknight cook who wants to elevate their meal without spending hours in the kitchen. The key is to use good-quality ingredients, especially the stock and wine. I ended up with a rich, velvety sauce that paired beautifully with chicken and vegetables. It's a great way to add a touch of elegance to everyday dishes, and I'll definitely be making it again.
