Spanish Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take a good quantity of bones, place in a quart of boiling water, and make a strong Consomme, seasoning well with salt and pepper. Take a piece of Brisket or neck of the Beef, and roast rare, so th...
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Ingredients
- ½ Pound of Brisket of Beef
- Bones of Beef
- A Quart of Water
- A Tablespoonful of Lard
- ½ Can of Mushrooms, or ¼ Can Truffles
- A Carrot
- A Tablespoonful of Flour
- A Clove of Garlic
- ½ of an Onion, Finely Chopped
- 2 Sprigs Each of Thyme and Parsley
- A Bay Leaf
- A Wineglassful of Sherry
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