---------- exported from cookworks for meal-master, v7.0

     title: espagnole sauce
categories: professional, sauce
  servings: 1

      1 lb onion
      8 oz carrot
      8 oz celery
      8 oz unsalted butter
      8 oz bread flour
      6 qt brown stock
      8 oz tomato puree
    1/2    bay leaf
    1/4 t  thyme
      6    parsley

saute the mirepoix in butter, until well browned 
add the flour, heat and stir to make a brown roux 
gradually stir in brown stock and tomato puree 
heat and stir to the boil, reduce heat, and skim the surface well 
combine the bay leaf, thyme, and parsley in a piece of cheesecloth for a
sachet 
add the sachet to the sauce and simmer for 2 hours, until reduced to four
quarts
skim as necessary 
strain through a chinois, pressing mirepoix to extract juices cover with
a lid or melted butter to prevent skin formation
serve hot or warm

-----