This recipe is from the Michigan Cancer Consortium.
If you have the financial ability to help their program, please consider making a donation to their fund.
The web address is: michigancancer.org
Conversion Chart: Here >>
Chef's Notes: Tips:
Brown (demi-glace) or Espagnole Sauce – traditionally this sauce was a reduction from beef stock made from roasted bones with the addition of tomatoes and mirepoix (carrots, celery and onions). It is a richer sauce than the tomato sauce.
Mirepoix Ingredients:
½ cup onions, diced
½ cup carrots, diced
½ cup celery, diced
4 Tablespoons oil
4 Tablespoons tomato paste
5 pints brown stock
6 ounces blond roux (see veloute): Here >>
Seasoning Mix Ingredients:
3 or 4 tablespoons fresh parsley stems, chopped
½ teaspoon thyme leaves
1 bay leaf
½ teaspoon cracked black peppercorns
1 clove garlic, crushed
Procedure:
1) Brown the onions in hot oil.
2) Add the carrots and celery and continue to brown.
3) Add the tomato paste and cook (approximately 1 minute).
4) Add the stock and bring to a simmer. Whip the roux into the stock, making sure all the lumps are broken up.
5) Return to simmer and add seasoning mix.
6) Simmer for about 1 hour and skim the surface for fat, if necessary
Recipe Type: Authentic
Recipe Author: Chef Ethel Pangborn
Source: http://www.michigancancer.org/bcccp/wisewomanprogram/PDFs/Recipes/CookingTechniques/Sauces-Apr2012.pdf
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