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Brown Sauce or Suace Espagnole


1/2 cup veal or beef drippings
1 cup mirepoix
1/2 cup flour
10 black peppercorns
2 cups drained peeled tomatoes or tomato puree
1/2 cup coarsely chopped parsley
8 cups beef stock

Cook mirepoix in drippings until it begins to brown. Add the flour and cook until brown Stir in the peppercorns, tomatoes, and parsley, mixing well. Add the beef stock.

Simmer for about 2 to 2 1/2 hours until reduced by 1/2. Stir occasionally and skim off the fat as it rises. Strain the sauce. It should be the consistancy of whipping cream. Taste and correct seasoning.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.