Espagnole or Brown Sauce

1 gallon rich brown stock (hot)

12 oz. onion (rough chop)

8 oz. celery (rough chop)

8 oz. carrots (rough chop)

8 oz. butter or shortening

8 oz. bread flour

1 each bay leaves

1 tsp. thyme

1 cup tomato puree

salt

pepper

Sauté the rough garnish in butter slightly in a sauce pot.

Add the flour, making a roux, and cook for 5 minutes.

Let the roux cool slightly, add hot stock, tomato puree, and seasonings.

Bring to a boil, stir with a whip until smooth and thick.

Simmer for 2 hours.

Strain through a china cap, using a ladle to force as much of the vegetable as possible.

Season To Taste