Espagnole Sauce (Mrs. W.G. Waters)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes The following recipe, taken from The Cook's Decameron: A Study In Taste, apparently dates from the late 19th century. It bears no relation whatsoever to the classic espagnole, as it is not thickened except for a tiny amount of flour and should only be regarded as a curiosity.

Cuisine: France · categories: ISBN date; Easy recipes; French recipes; Recipes; Recipes for brown sauce; Recipes for sauces and condiments; Recipes using broth and stock; Recipes using butter; Recipes using carrot; Recipes using clove; Recipes using ham; Recipes using marjoram; Recipes using mushroom; Recipes using wheat flour; Recipes with metric units; Recipes without cooking time; Recipes without servings

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