25g butter made into a brown roux 1sp mirepoix 50g mushrooms (chopped) 1kg tomatoes (crushed) stir in 2.25litres of brown stock reduce (for 3-4 hours) occationally stirring strain through cloth or a very fine sieve for smotheness and vegitable removal (when cold)
* Bechamel sauce(White Sauce) * Espagnol Sauce(Brown Sauce) * veloutes Sauce * Tomato Sauce * Mayonnaise Sauce * Hollandaise Sauce
if your pertaining to the brown sauce, I found one here: http://yummeebee.blogspot.com/2009/06/recipes-on-sauces.html
espagnol(e)Espagnol, espagnole.
Spaniard = espagnol
No, espagnol means 'spanish' or 'Spaniard'.
Espagnol means Spanish or Spaniard in French.
It is probably "español", or "Spanish".
Type your answer here... White/Bechamel sauce Veloute Sauce Brown / Espagnol Sauce Emulsified Sauce (e.g. mayonnaise) Tomato Sauce. However not everyone regards the above sauces, also know as the grand or mother sauces, as satisfying the definition of a leading sauce. For some, not uninformed people, a leading sauce is a sauce derived from a mother or grand sauce.
'espagnol, espagnole'
Ballet espagnol - 1903 was released on: USA: January 1903
Espagnol.
Adriana Santomauro has written: 'Espagnol' -- subject(s): Grammaire, Espagnol (Langue)