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Definition of Sauce espagnole
1. Noun. Brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira.
2. Noun. Bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc..
Lexicographical Neighbors of Sauce Espagnole
Literary usage of Sauce espagnole
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Picayune Creole Cook Book (1922)
"3-4 Pint of sauce espagnole. Bordelaise Sauce, Creole Style Bordelaise Sauce à
la Créole ... Brown Sauce sauce espagnole 1 Pound of Neck or Brisket of Veal. ..."
2. An Encyclopædia of Domestic Economy by Thomas Webster, William Parkes (1855)
"Cut into neat slices some rump of beef, either cooked previously, or fresh.
Put the slices into a frying-pan, with sauce Espagnole or brown ..."
3. One Hundred Ways of Cooking Eggs by Alexander Filippini (1892)
"sauce espagnole—-for one gallon. Mix one pint of raw, strong mirepoix (No.
107) with two ounces of good fat (chicken's fat is preferable). ..."
4. Wholesome Fare: A Sanitary Cookbook, Comprising the Laws of Food and the by Edmund S Delamere (1878)
"In 1861, for sauce espagnole, Spanish Sauce, we are told to take three fillets
of veal, some bacon, some slices of ham, one pheasant, two partridges, ..."
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