Brown Sauce II (Espagnole)

Name: Brown Sauce II (Espagnole)
Ingredients: ¼ 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

Ingredients

¼ 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

Steps

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 salt and pepper.

More recipes with butter, carrots, onion, bay leaves, thyme, parsley, flour or broth or stock

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.