Spanish sauce
Instructions
Melt butter, Add flour and stir well.
Pour in 1/2 quart of Bouillon and bring to the boil.
Stir with a whisk, lower the heat and add the vegetables and chopped ham.
Cook over moderate heat for 2 hours, skimming occasionally and adding according to the need a few spoonful of Bouillon.
Strain the sauce and pass up into another saucepan and mix in an equal amount of Bouillon.
Cook 3 hours still to low heat, skimming often.
.
Pass the sauce through a sieve speak.
Suitable for various uses; It also serves as an ingredient in other sauces.
Ingredients and dosing for 4 persons
- 55 cl of brown fund
- 25 g of butter
- 30 g of sifted flour
- 10 g of chopped carrot
- 10 g of chopped onion
- 5 g of chopped celery
- 10 g of fat and lean ham, chopped