(Recipe #2a, page 148)
To make an Espagnole sauce, cover the bottom of a deep casserole with fresh butter to half the thickness of a finger, top it with a pound of sliced lean raw ham, followed by 3–4 large sliced Spanish onions, a loin of veal, 2 old partridges or 2 old pigeons, an old hen, and some scraps of raw or cooked fowl. Pour in two ladles of meat stock and place the casserole over low heat, letting the combination cook down and turn light brown, but being careful not to let it scorch. Then fill the casserole with bouillon, bring it to a boil, degrease it completely, add a few carrots, leeks, and parsnips, and simmer slowly.
Meanwhile lightly brown fine flour in ½ pound of fresh butter slowly over low heat; stir in enough bouillon to make it thin and smooth. Add it to the remaining bouillon and simmer for 2 hours without interruption, skimming the fat and scum regularly. Then strain it through a hair sieve and set it on the heat again; add a half bottle of Madeira and boil it down, stirring vigorously, until it becomes a clear, thick sauce, to which the juice of a lemon is finally added.
Translated by David Green.