espagnole

[ es-puh n-yohl, -pan-; French e-spa-nyawl ]

/ ˌɛs pənˈyoʊl, -pæn-; French ɛ spaˈnyɔl /

brown sauce.

Also called espagnole sauce.

Origin of espagnole

1835–45; < French: literally, Spanish

esotery, esotropia, esp, esp., espadrille, espagnole, espagnolette, espalier, espartero, esparto, españa

For piquante sauce No 2, to two cupfuls of Espagnole sauce add capers and pickles.

The Century Cook Book |Mary Ronald
If you like, leave out the risotto and serve the veal with Espagnole sauce mixed with cooked peas and chopped truffle.

The Cook's Decameron: A Study in Taste: |Mrs. W. G. Waters
Cook for half an hour over a hot fire, turn the salmon occasionally, and if it gets dry, add a cup of Espagnole sauce.

The Cook's Decameron: A Study in Taste: |Mrs. W. G. Waters
Place the sweetbreads on the risotto and fill in the centre with quenelles of fowl and Espagnole sauce (No. 1).

The Cook's Decameron: A Study in Taste: |Mrs. W. G. Waters

These must be added to one third the quantity of Espagnole, or Spanish sauce, given in the foregoing recipe.

Choice Cookery |Catherine Owen