Espagnole Sauce Recipe ingredients

To prepare this Espagnole Sauce Recipe, first heat 2 cups veal stock into which have been put 1/2 bay leaf, a blade of mace, and a couple of cloves. Cook together 2 tablespoonfuls of butter and 3 of flour; then stir in heated stock. Mince 1 tablespoonful each of ham, onion, celery, carrot, parsley; season with 1/4 teaspoonful salt, and 1/2 teaspoonful paprika; then add to the stock and simmer gently for one hour; strain, and serve very hot.