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Espagnole (Brown Sauce)
Book Information
On Cooking (5th Edition)
Page: 204
Ingredients
Bay Leaf
Brown Stock (page 190)
Carrot
Celery
Clarified Butter
Dried Thyme
Flour
Onion
Parsley Stems
Peppercorns
Tomato Purée
This recipe is used in the following recipes:
Demi-Glace
Tags
Stocks and Sauces