Condiments and Sauces
This gravy is enriched with a variety of meats: hot Italian sausage, slender baby back ribs, thin-cut lamb shoulder chops, and more.
We adapted a recipe in Escoffier's Le Guide culinaire, published in 1903, for this version.
The name means “fermented fish with coconut milk”, but Americans may find this dish more reminiscent of chili—even though it is served as a condiment with rice and vegetables.
A lesson in French saucemaking: Demi-glace is made by reducing sauce espagnole.
This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta.