Quantities Required for Four Quarts. - One pound of pale roux, five quarts of white veal stock.

Dissolve the roux in the cold veal stock and put the saucepan containing this mixture on the fire, stirring the sauce with a spatula or whisk, so as to avoid its burning at the bottom. Add one ounce of table-salt, a pinch of nutmeg and white powdered pepper, together with quarter pound of white mushroom parings, if available. Now boil and move to a corner of the fire to despumate slowly for one and a half hours, at the same time observing the precautions advised for ordinary Espagnole. Strain through muslin into a smaller saucepan, add one pint of white stock, and despumate for another half hour. Strain it again through a sieve into a wide tureen, and keep moving it with a spatula until it is quite cold.