Editing Espagnole sauce (section)

==History==
A "Spanish Sauce" appears in [[Vincent La Chapelle]]'s 1733 cookery book ''Le Cuisinier moderne'' as a sauce for pheasant.{{sfn|La Chapelle|1733|p=163}} [[Marie-Antoine Carême]] printed a detailed recipe for "Sauce Espagnole" in his 1815 book ''Le Pâtissier royal parisien''.{{sfn|Carême|1815|pp=126–130}} By the middle of the 19th century the sauce was familiar in the English-speaking world; in her ''Modern Cookery'' of 1845 [[Eliza Acton]] gave two recipes for it, one with added wine and one without.{{sfn|Acton|1845|pp=105–106}} The sauce was included in [[Auguste Escoffier]]'s 1903 classification of the five [[French mother sauces|mother sauces]], on which much French cooking depends.{{sfn|Escoffier|1907|pp=15—23}}