text: Ingredients The recipe given by Carême runs to more than 400 words. He calls for ham, veal, and partridges in the cooking pan, gently braised in water for two hours, after which roux is mixed in and the pan is returned to the stove for a further two hours or more. It is garnished with "parsley, chives, bay leaves, thyme, sweet basil and cloves and parings of mushrooms". Carême is credited with codifying the key sauces – the mother sauces, or in his phrase, the grandes sauces – on which classic French haute cuisine is based. His recipes for velouté, béchamel, allemande, as well as espagnole became standard for French chefs of his day.
  Nearly a century after Carême, Auguste Escoffier followed the former's classification of the key sauces, though adding mayonnaise and tomato sauces to the list and removing allemande. His recipe for espagnole, dating from 1903, is briefer than his predecessor's. It calls for brown stock (made from veal, beef and bacon),  a brown roux, diced bacon fat, diced carrot, thyme, bay, parsley and butter, simmered for three hours.
  Tomato purée is added to the other ingredients in some more recent recipes, including in the catering textbook Practical Cookery by Victor Ceserani and Ronald Kinton.
  Derivatives
  Sauce espagnole is the basis for many French sauces. They include: