Recipe - Sauce Espagnole

2 tablespoon Butter
1 tablespoon Oil
1 md Onion, minced
1 md Carrot, minced
1 md Celery, stalk, minced
2 tablespoon Flour
1 Bay leaf
1 pn Thyme
1 Garlic, clove
One fourth teaspoon Pepper, cracked
1 md Tomato, peeled, seeded,
chopped
1 One half cup Stock, beef, hot

Melt the butter and add the oil. Add onion, carrot, and celery and
cook until they begin to brown.

Add flour and brown, stirring all the while.

Add bay leaf, thyme, garlic, pepper and tomato. Simmer together for a
minute and add the hot beef stock.

Bring to a boil and reduce heat. Simmer, skimming from time to time,
for an hour or more.

Strain and cool before refrigerating.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Claude Aubert, Arnaud's Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini