"Sauce Espagnole"

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Featured Books for "Sauce Espagnole"
Escoffier: The Complete Guide to the Art of Modern Cookery
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Excerpt - on Page 7: " ... cook the Roux for a few minutes only, just sufficient to eliminate the rawness of the flour. BASIC SAUCES 16 Sauce Espagnole To make 5 litres (8á pt or 1-2,U. S. ... "

The Book of Sauces (Book of...)
The Book of Sauces (Book of...) by Gordon Grimsdale
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Excerpt - on Page 9: " ... SAUCE ESPAGNOLE '/a cup butter 1/a cup all-purpose flour 5 cups Brown Stock, page 8, warm 2 tablespoons butter 2 tablespoons bacon ... "

Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America
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Excerpt - on Page 15: " ... the qual- ity of which will determine the success of the sauce). Demiglace is made by combining Sauce Espagnole and brown stock and reduc- ing by half, which requires another hour or two, with constant and careful skimming. When ... "

Jacques Pepin's Complete Techniques
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