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Title: Sauce Espagnole
Categories: Beef Entree Check
Yield: 6 Servings

  Use with sturgeon stroganoff
1/2cLard or beef fat
1/2cFlour
8cBrown stock
1tsThyme leaves
3tbTomato paste
1/3cOnion-chopped
1/3cCarrot; chopped
1/3cCelery-chopped
1 Bay leaf; crushed
2 Parsley sprigs
  Salt & pepper

Fat grams per serving: Approx. Cook Time: 02:00 Melt lard in saucepan. Add flour & blend well, cooking until flour has turned hazelnut color. Add 6 cups Brown Stock, blend well, simmer for 4 hrs. Make a mirepoix by combining thyme,tom- ato paste, onion, carrot, celery, bay leaf & parsley. Add to sauce w/ remaining 2 cups of stock & bring to boil. Allow to simmer 2 more hours, or until reduced to 4 cups. Strain. Knorr Swill Demi-Glace may be substituted for stock. This dish may be adapted to sturgeon. This should be served w/ rice.

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