Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Brown Sauce I
  Egg Sauce II Brown Sauce II (Espagnole)  

Brown Sauce I

2 tablespoons butter
1 cup Brown Stock
1/2 slice onion
1/4 teaspoon salt
3 tablespoons flour
1/8 teaspoon pepper

Cook onion in butter until slightly browned; remove onion and stir butter constantly until well browned; add flour mixed with seasonings, and brown the butter and flour; then add stock gradually, bring to the boiling-point, and let boil two minutes.

  Egg Sauce II Brown Sauce II (Espagnole)  
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