Brown Or Espagnole Sauce, No. 1

½ cup of clarified butter 1¼ cups of pastry flour 2 teaspoonfuls of salt 2 teaspoonfuls of pepper

3 pints of brown stock (beef) 1 pint of tomato puree ½ cup of dried mushrooms soaked in cold water to cover

Prepare a brown roux of the first four ingredients, adding the seasonings with the flour. Add the cold stock and stir constantly until the sauce boils throughout, then dispose on the stove to boil at one point and let cook in this manner for about six hours (see preliminary directions). When rather more than half cooked, add a pint of brown stock to make up for that lost in evaporation. After another hour, add the tomato and mushrooms and continue the cooking in a clean saucepan. When done there should be two quarts of sauce. Strain through cheesecloth or a very fine sieve. This may be kept two or three days. Pour a little brown stock over the top of the sauce to keep it from forming a crust.

Brown Or Espagnole Sauce Quickly Made

½ cup of butter 5 tablespoonfuls of flour ½ teaspoonful of salt ½ teaspoonful of pepper

1½ cups of standard beef broth ½ cup of tomato purle ¼ cup of dried mushrooms

Scant the measure of mushrooms; let soak for some time in cold water *to cover; add water and mushrooms to a cup or more of cooked or raw tomatoes, and let simmer ten or fifteen minutes; strain and reserve half a cup for the sauce. Make a brown roux of the first four ingredients; add the broth and puree and stir until boiling.