6 brown espagnole Recipes

brown roux, softened, brown stock, salt pork, coarse dice, carrots, coarse dice, onions, coarse dice, thyme, bay leaves, tomato puree, dry white wine

butter, extra virgin olive oil, onion, stalk celery, carrot, bell peppers, parsley sprigs, bay leaf, flour, salt, brown stock , not broth- see note above

brown stock, hot, brown roux, bacon, diced , rendered and fat reserved, chopped onions, chopped carrots, chopped celery, tomato puree, bouquet garni, salt and pepper

vegetable oil, scallions, chopped, chopped celery, chopped carrot, garlic, crushed, dry red wine, rich brown beef , veal or chicken stock, hot, toasted instant flour (recommended : wondra), butter, tomato paste, a sachet d epices containing : 1 sprig parsley, 1 sprig thyme, 1 bay leaf, 1 black peppercorn, vegetable or canola oil (if deep-frying), chili powder, salt, garlic powder, all-purpose flour (if deep-frying ), boneless chicken breasts, cut into chunks