Name: Espagnole Sauce (Escoffier)
Ingredients: 1 lb brown roux; 6 quarts brown stock; 8 tablespoons tomato paste; 1 lb mirepoix; 1 bouquet garni

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Espagnole Sauce (Escoffier) History

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Imported from Wikibooks revision 4518909

Aug 12, 2026 8:45 PM