1/2 pint espagnole sauce
2 oz batter
1/2 pint red wine
for the espagnole sauce
2 oz (50 g) green streaky bacon
2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
3/4 pint (450 ml) brown stock
2 level tablespoons tomato paste
salt and black pepper
for the bouquet garni
2 bay leaves
stalks of bunch of parsley
central stern of bunch of celery
2 sprigs of thyme
to make the red wine sauce
1. Saute the finely chopped onion in 1 oz. butter until clear.
2. Add the rest of the ingredients and boil to reduce by half.
3. Strain and add to espagnole sauce. Cook until reduced bv one-third.
4. Stir in 1 oz. butter and serve immediately
to make the espagnole sauce
1. Peel and dice the carrot and onion. Remove rind and gristle from the bacon and chop the rashers.
2. Melt the butter, in a heavy-based pan, and cook the vegetables and bacon over low heat for 10 minutes or until light brown.
3. Blend in the flour, stirring the roux until brown. Gradually blend in 1/2 pint stock, stirring constantly until the mixture has cooked through and has thickened.
4. Add the bouquet garni (see below), cover with a lid and set the pan on an asbestos sheet. Simmer for 30 minutes.
5. Add the remaining stock and the tomato paste. Cover the pan again, and continue cooking for 30 minutes, stirring frequently.
6. Strain the sauce through a sieve, skim off fat, and adjust seasoning.
to make bouquet garni
1. Simmer all the ingredients (as for bouquet garni, above) in the water for 45 minutes.
2. Strain, remove the meat if you want to use it and keep the stock. Don't boil it and don't cook it longer -all you get is more 'bone' stock.
3. To remove the fat, chill the stock: the fat will float to the surface in a layer and is easy to spoon off.