These must be added to one third the quantity of espagnole, or Spanish sauce, given in the foregoing recipe.
For piquante sauce No 2, to two cupfuls of espagnole sauce add capers and pickles.
If you like, leave out the risotto and serve the veal with espagnole sauce mixed with cooked peas and chopped truffle.
Cook for half an hour over a hot fire, turn the salmon occasionally, and if it gets dry, add a cup of espagnole sauce.
Make the sauce from the bones and cuttings of the birds, add six spoonfuls of espagnole sauce and a glass of Marsala.
In another saucepan put two cups of espagnole sauce, one cupful of tomato sauce, and half a cup of game stock or essence.
The espagnole once made, with no two meats is it served alike in flavor, and in this matter of flavor the artist appears.
Place the sweetbreads on the risotto and fill in the centre with quenelles of fowl and espagnole sauce (No. 1).