*  Exported from  MasterCook  *
 
                              SAUCE ESPAGNOLE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Butter
    1       tb           Oil
    1       md           Onion, minced
    1       md           Carrot, minced
    1       md           Celery, stalk, minced
    2       tb           Flour
    1                    Bay leaf
    1       pn           Thyme
    1                    Garlic, clove
      1/4   ts           Pepper, cracked
    1       md           Tomato, peeled, seeded,
                         -- chopped
    1 1/2   c            Stock, beef, hot
 
        Melt the butter and add the oil.  Add onion,
   carrot, and celery and cook until they begin to brown.
   
        Add flour and brown, stirring all the while.
   
        Add bay leaf, thyme, garlic, pepper and tomato.
   Simmer together for a minute and add the hot beef
   stock.
   
        Bring to a boil and reduce heat.  Simmer,
   skimming from time to time, for an hour or more.
   
        Strain and cool before refrigerating.
   
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Claude Aubert, Arnaud’s Restaurant, New
   Orleans
  
 
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