Espagnole sauce French repertoire. Escoffier included a recipe for a Lenten espagnole sauce, using fish stock and mushrooms, in "Le Guide culinaire", but doubted its necessity. The basic method of making espagnole is to prepare a very dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables, and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classic recipe calls for additional veal stock to be added as the liquid gradually reduces, but today, water is generally used, instead. Tomato paste or pureed tomatoes are added towards the
French cuisine of 10:00 pm and 11:00 pm. Some restaurants close for dinner on Sundays. In French cuisine, beverages that precede a meal are called apéritifs (literally: "that opens the appetite"), and can be served with amuse-bouches (literally: "mouth amuser"). Those that end it are called digestifs. The apéritif varies from region to region: Pastis is popular in the south of France, Crémant d'Alsace in the eastern region. Champagne can also be served. Kir, also called "Blanc-cassis", is a common and popular apéritif-cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. The phrase "Kir Royal"