Ingredients: Chablis, mushrooms, leeks, a bunch of herbs, peppercorns, Espagnole sauce, game gravy or stock, lemon.
"The Cook's Decameron: A Study in Taste:" by Mrs. W. G. Waters
Put into a saucepan with two cupfuls of Espagnole Sauce, a wineglassful of sherry, and a pinch of cayenne pepper.
"How to Cook Fish" by Olive Green
Mix a few spoonfuls of good Espagnole or Spanish sauce, and a little salt and pepper, with this puree.
"The Cook's Oracle; and Housekeeper's Manual" by William Kitchiner
If served hot, surround with Tomato, Creole or Espagnole Sauce.
"Fifty-Two Sunday Dinners" by Elizabeth O. Hiller
Brown the birds well, and serve with sauce espagnole or sauce piquante.
"Dressed Game and Poultry à la Mode" by Harriet A. de Salis
For piquante sauce No 2, to two cupfuls of Espagnole sauce add capers and pickles.
"The Century Cook Book" by Mary Ronald
The culinary scholar recognizes five sauces: bechamel, veloute, espagnole, tomato and hollandaise.
The Creoles, like their French ancestors, hold that the three Mother Sauces or Sauces meres, are Brown Sauce, or Sauce Espagnole, the White Sauce, or Sauce Allemande, and the Glace, or Glaze.