1.      Put two plates in to the warm oven and one in the walk in
2.      Get bowls and tools for ingredients
3.      Get all the ingredients for the Sauce Espanola, Demi-Glace, and the Supreme Sauce.
4.      Start on the ingredients for the Sauce Espanola
5.      Put the heavy russe and put on medium high heat and add beef stock.
6.     Get two saucepans and a rondeau and put on them stove
7.  In one Sauce pan add brown stock and brown sauce
8.
 Go back to the Sauce Espanola.
8.      Skim of any fat off the beef stock
9.      Add one teaspoon of butter and add bacon
10.    Once the bacon turn lightly brown and your mirepoix vegetable.
11.    The rest of the butter put it into a sauce pot.
12.    After the butter has melted, sprinkle flour into the butter.
13.    Stir the vigorously for about three minutes or until the flour stated to brown.
14.    Slowly add the stock into the butter and flour
15.    After the stock in the butter and flour stir the mixture to thick and creamy.
16.    Add the tom
17.
18.