Espagnole is the french word for Spanish, though the sauce has little connection to Spanish cuisine. The story goes that the Spanish cooks of Louis XIII's bride, Anne,insisted on improving the french brown sauce with spanish tomatoes. Another says that Spanish ham became all the rage in France and was incorporated into the sauce because of its popularity. The sauce is prepared with a brown roux which veal stock or water is added to and complemented with bones, vegetables and spices. Finally tomatoes are added near the end of the process and the sauce is reduced and strained through a sieve.