Cookbook:Espagnole Sauce (Escoffier)

This recipe is from Escoffier's Le Guide Culinaire.

Ingredients

 * 1 lb brown roux
 * 6 quarts brown stock
 * 8 tablespoons tomato paste
 * 1 lb mirepoix
 * 1 bouquet garni

Procedure

 * 1) Dissolve the cold roux in a bowl by stirring in some of the cold brown stock.
 * 2) Heat the rest of the stock in a deep, thick saucepan over a medium-high flame and bring to a boil. Lower the heat.
 * 3) Temper the roux by ladeling some of the stock into the roux while whisking vigorously.
 * 4) Stirring constantly, slowly pour the tempered roux into the simmering stock.
 * 5) Dissolve the tomato paste with some of the stock and stir it into the sauce. Add the mirepoix and the bouquet garni.
 * 6) Simmer slowly, partially covered for 2 or 3 hours. From time to time skim off any scum.
 * 7) Add more stock if the sauce thickens too much. You should end up with a sauce that coats a spoon lightly.
 * 8) Adjust the seasoning to taste. Strain and degrease thoroughly.
 * 9) Refrigerate or freeze if not using immediately.