Brown Or Espagnole Sauce
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Tablespoon|
|Beef bouillon cubes||3|
|Chicken bouillon cubes||3|
|Bay leaf||1 Small|
|Ground thyme||1 Pinch|
|Freshly ground black pepper||To Taste (Few Grains)|
|Tomato sauce||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
Using a large saucepot, cook onion, celery, and carrot in hot oil until dark brown; do not burn.
Add 2 quarts water, bouillon cubes, bay leaf, thyme, and pepper; bring to boiling and then simmer until stock is reduced by half.
Stir in tomato sauce; bring to boiling.
Vigorously shake the water and flour in a screwtop jar.
Gradually add to boiling mixture, stirring constantly.
Cook 1 to 2 minutes, then simmer about 30 minutes, stirring occasionally.