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Sauce espagnole/1i02

Yield: 6 Servings

Ingredients:

• 1 x Use with sturgeon stroganoff
• 1/2 c Lard or beef fat
• 1/2 c Flour
• 8 c Brown stock
• 1 ts Thyme leaves
• 3 tb Tomato paste
• 1/3 c Onion-chopped
• 1/3 c Carrot; chopped
• 1/3 c Celery-chopped
• 1 ea Bay leaf; crushed
• 2 ea Parsley sprigs
• 1 x Salt & pepper

Instructions:

Fat grams per serving: Approx. Cook Time: 02:00 Melt lard in saucepan. Add flour & blend well cooking until flour has turned hazelnut color. Add 6 cups Brown Stock blend well simmer for 4 hrs. Make a mirepoix by combining thyme tom- ato paste onion carrot celery bay leaf & parsley. Add to sauce w/ remaining 2 cups of stock & bring to boil. Allow to simmer 2 more hours or until reduced to 4 cups. Strain. Knorr Swill Demi-Glace may be substituted for stock. This dish may be adapted to sturgeon. This should be served w/ rice.

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