Espagnole Sauce (Mrs. W.G. Waters)
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | butter | 2 oz | 407 kcal1g protein · 0g carbs · 46g fat | Buy |
| 2 | Slices of veal | 0 g | — | Buy |
| 3 | peppercorns | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 4 | Mushroom trimmings | 0 g | — | Buy |
| 5 | tomato | 1 piece | 22 kcal1g protein · 5g carbs · 0g fat | Buy |
| 6 | diced carrot | 0 g | — | Buy |
| 7 | onion | 2 clove | 4 kcal0g protein · 1g carbs · 0g fat | Buy |
| 8 | diced turnip | 0 g | — | Buy |
| 9 | sprig each of thyme | 0 g | — | Buy |
| 10 | flour | 1 tsp | 18 kcal1g protein · 4g carbs · 0g fat · 0g fibre | Buy |
| 11 | stock | 118.3 g | 24 kcal2g protein · 1g carbs · 1g fat | Buy |
Total, all ingredients475 kcal · 5g protein · 11g carbs · 47g fat · 0g fiber
Per servingno servings count given
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Directions
Grease the bottom of a stew pan with butter.
Add the meat, peppercorns, mushroom trimmings, tomato, carrot, turnip cut up, onion, bay leaf, thyme, parsley, and marjoram. Braise well for 15 minutes with the lid on.
Add the stock and boil gently for 15 minutes.
Strain through a tamis, then remove excess grease.
Cool in an earthenware vessel, and add glaze if desired.
Pass through a sieve before serving.
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