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Brown Sauce II (Espagnole)

  • 1/4 cup butter
  • 1 slice carrot
  • 1 slice onion
  • Bit of bay leaf
  • Sprig of thyme
  • Sprig of parsley
  • 6 peppercorns
  • 5 tablespoons flour
  • 2 cups Brown stock
  • Salt and pepper
Cook butter with carrot, onion, bay leaf, thyme, parsley, and peppercorns, until brown, stirring constantly, care being taken that butter is not allowed to burn; add flour, and when well browned, add stock gradually. Bring to boiling point, strain, and season with pepper and salt.
Submitted by Cassyjean - Torrington, CT Aug 15, 2009 15 min 30 min 45 min


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