Espagnole or Spanish sauce is a leading sauce from which many smaller ones are made. To obtain a good espagnole, it is necessary to have good stock (No. 421); in case there be no stock specially prepared for this purpose, use good clear broth. For four quarts of stock, melt in a saucepan one pound of butter, stir into it the same weight of very dry, good flour, so as to obtain a clear paste; then let it cook for four or five minutes on the fire, without ceasing to stir, and afterward set it back on to a very slow fire, or in a slack oven, to let it get a good dark brown color, being careful to move it about often. When the roux is cooked, take it from the oven and dilute with the prepared stock, not having it too hot, and stir the liquid again over the fire to bring it to a boil. Should the sauce not be sufficiently smooth - should any lumps appear in it, then strain it through a fine sieve, and put it back into the saucepan; and at the first boil, set it on one side so that it only boils partially, and let it despumate in this way for two or three hours.

Skim off well the fat, and strain the broth into a vessel to let get cold, meanwhile stirring frequently.

(415). Veloute Sauce (Sauce Veloutee)

The veloute like the espagnole is also a leading sauce used for making secondary sauces. Melt three-fourths of a pound of butter in a small saucepan; stir into it three-fourths of a pound of good flour, and let the roux cook for a few minutes, then set the saucepan on a slower fire without letting it color; in order to obtain a well thickened sauce, the flour must be well cooked. When the roux is sufficiently done dilute it gradually with four quarts of good stock (No. 423.). In case there be no special stock prepared for this sauce then use some good clear chicken stock (No. 195). Stir the liquid over the fire until it comes to a boil, then move it aside to let it cook on one side only; despumate the sauce for one hour, skimming off all the white particles arising to the surface; remove all the fat. and strain the veloute through a sieve into a vessel and let it get cool while lifting off the scum that forms on the top.

(416). Veloute And Brown, Espagnole Or Spanish Sauce For Lean (Sauce Veloutee Et Espagnole En Maigrei)

The lean veloute or the lean Spanish sauce are made the same way as the fat (Nos. 414 and 415;, or using fish stock (No. 417); for lean veloute the stock must be reduced to a glaze without coloring.

(417). Fish Stock For Lean Espagnole And Veloute Sauce (Fond De Poisson Pour Sauce Espagnole Et Sauce Veloutee En Maigre)

Butter the bottom of a sixteen-quart thick bottomed saucepan, and cover it with a layer of Sliced onions, and on top of these four pounds of bony fish or else fish bones cut into pieces; moisten with one pint of water and set it on a brisk fire, covering the saucepan, and let it reduce to a glaze. Moisten again with one pint of while wine and tour quarts of boiling water: skim off the fat and add a bunch of parsley garnished with two bay leaves, as much thyme, and halt a pound of minced carrots and four ounces of celery, two cloves of garlic . and then let cook slowly for two hours; strain the whole through a line sieve and use this stock tor diluting the roux.

(421). Brown, Espagnole Or Spanish Sauce Stock ( Fond Pour Sauce Brune Espagnole)

Butter the bo1 torn of a thick bottomed saucepan and garnish it with slices of onions, placingon top half a pound of ham, some slices or parings of fat pork, twelve pounds of knuckle of veal, shoulder, and trimmings, six pounds of beef or parings, and moisten with one quart of beef stock (No. 194a); leave the saucepan on the lire until the broth is half reduced, then cover the saucepan and moderate the fire, continue to boil till all the moisture is reduced and falls to a glaze, which is easily perceived as the grease then becomes clear; moisten it once more with eighteen quarts of beef Stock; boil, skim off the fat, and add a bunch of parsley, garnished with two bay leaves and as much thyme, basil, celery, and two cloves of garlic, also one pound of carrots cut lengthwise in four, salt, ground pepper, and a little sugar. Cook all together for six hours, skim off the fat and strain through a sieve to keep for further use. This stock is used for moistening brown roux.