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Espagnole Sauce

(Originally from Spain)

The following recipe was transcribed ver batim from

The Woman's Club Cook Book
of Tried & True Recipes

San Antonio, Texas

Date Unknown

One and one-half cupfuls of water, two bullion cubes, three level tablespoons of cornstarch, one teaspoon of Kitchen Bouquet or essence of herbs. Stir to blend the starch and liquid, then bring to a boil and cook slowly for five minutes. Season to taste.

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