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
Cuisine of the Southern United States Cuisine of the Southern United States The cuisine of the Southern United States developed in the traditionally defined American South, influenced by African, English, Scottish, Irish, French, Spanish, and Native American cuisines. Tidewater, Appalachian, Creole, Lowcountry, and Floribbean are examples of types of Southern cuisine. In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine. Many elements of Southern cooking—squash, corn (and its derivatives, including grits), and deep-pit barbecuing—are borrowings from southeast American Indian tribes such as the Caddo, Choctaw, and Seminole. Sugar, flour, milk, and eggs come