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Florence 398526
Italy 1935 399235
Italian Aerial Lines 397466
Viobuton and Co Bologna
Palazzo Dell Accademia
Italian Poppies serigraph
Tuscany I 357561
Palazzo
Last View of Tuscany
Positano The Amalfi Coast
Portofino I
Venice 129555
American Girl in Italy 1951 151245
Italian Cypress
In Bibl Vaticana
Carnival of Venice
Summer House in Tuscany
Sguardo Su Portofino 318366
American Girl in Italy 1951
Sunflowers in Umbria Italy
View from the Palazzo
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Venice Canal 264872
Italian Wine Landscape
Italian Travels I
Italian Travels II 362830
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Pergola in Amalfi 326785
View to The Amalfi Coast 147533
Pergola in Amalfi 147535
Distesa di Girasoli
Italian Place
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Portofino 264946
Venice 400879
Portovenere Italy
Italian Excursion
Portofino Valley
Images of Venice I 416352
Images of Venice II
Images of Venice III
Images of Venice IV 416355
At Portofino
Last Supper 310108
In Museo Vaticano I
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Eden Bologna 394863
Campionato Italiano 394612
Florence
Italy 1935
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Cook: The Cook's Decameron: A Study In Taste
Containing Over Two Hundred Recipes For Italian Dishes
By Mrs. W. G. Waters
Index | pg. 66 |Previous Page - Next PageEspagnole or Brown Sauce ...Sauces
As the three chief foundation sauces in cookery, Espagnole or brown
sauce, Velute or white sauce, and Bechamel, are alluded to so often
in these pages, it will be well to give simple Italian recipes for
them.
Australian wines may be used in all recipes where wine is
mentioned: Harvest Burgundy for red, and Chasselas for Chablis.
No. 1. Espagnole, or Brown Sauce
The chief ingredient of this useful sauce is good stock, to which
add any remnants and bones of fowl or game. Butter the bottom of a
stewpan with at least two ounces of butter, and in it put slices of
lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings,
three peppercorns, mushroom trimmings, a tomato, a carrot and a
turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig
of thyme, parsley and marjoram. Put the lid on the stewpan and
braize well for fifteen minutes, then stir in a tablespoonful of
flour, and pour in a quarter pint of good boiling stock and boil
very gently for fifteen minutes, then strain through a tamis, skim
off all the grease, pour the sauce into an earthenware vessel, and
let it get cold. If it is not rich enough, add a little Liebig or
glaze. Pass through a sieve again before using.
Index | pg. 66 |Previous Page - Next Page
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Italy Travel Guide
A good starting point for researching Italy for travel or reference.
Venice - Piazza St. Marco (St. Mark's Square)
Venice - Gondola along the Grand Canal
Venice - Walking around Venice Streets
Venice - Pictures from the Venice canals
Venice - From the Train Station to St. Mark's 1
Venice - From the Train Station to St. Mark's 2
Ceasar's European Discovery Pictures. Italy Pg.1
Breathtaking Italy and France
Ceasar's European Discovery Pictures. Italy Pg. 2
Florence and Venice
Arno River in Florence
Campania
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