Title: Sauce Epangnole
Categories: Beef Main
Yield: 6 Servings
| | | Use with sturgeon stroganoff |
| 1/2 | c | Lard or beef fat |
| 1/2 | c | Flour |
| 8 | c | Brown stock |
| 1 | ts | Thyme leaves |
| 3 | tb | Tomato paste |
| 1/3 | c | Onion-chopped |
| 1/3 | c | Carrot; chopped |
| 1/3 | c | Celery-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.