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Espagnole Sauce
Book Information
The Professional Chef (8th Edition)
Page: 382
Ingredients
Bay Leaf
Brown Roux
Brown Veal Stock (page 352)
Carrot
Celery
Onion
Parsley Stem
Peppercorns
Thyme
Tomato Paste
Vegetable Oil
This recipe is used in the following recipes:
Beef Stew
Demi-Glace
Tags
Sauces