Veal Espagnole and Bourgogne Sauce from Galatoire's


2 Gal Veal Stock
2 c Tomatoes (711)
4 ea Celery Stalk
1 ea Carrot
4 ea Leek Whites
4 ea Thyme Sprigs
3 ea Bay Leaves
1 T black peppercorns
1/2 c butter plus
2 c white wine


  • Sweat vegetables in butter.  When tender, dust with flour.  Add tomatoes and white wine, stir well.  Add stock.  Bring to boil and simmer for 40 min.  Skim continually.
  • Make roux using 1/3 c butter with 1/2 c flour.  Place half of roux in stainless steel bowl and some stock and whisk to incorporate.  Repeat with remaining roux.
  • Simmer for 20 min, skimming continually.  Strain and skim.

INGREDIENTS for Bourgogne Sauce

2 qt veal espagnole
2 c red wine
2 c diced carrot
2 c pearl onion
1 sprig fresh thyme

METHOD: Reduce red wine by half.  Add veal espagnole.  Add carrots, thyme and pearl onions and cook until tender.  Finish with whole butter.