| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Sauce |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Lard or beef fat |
| 1/2 |
c |
Flour |
| 8 |
c |
Brown stock |
| 1 |
ts |
Thyme leaves |
| 3 |
tb |
Tomato paste |
| 1/3 |
c |
Chopped onion |
| 1/3 |
c |
Chopped carrot |
| 1/3 |
c |
Chopped celery |
| 1 |
|
Bay leaf; crushed |
| 2 |
|
Sprigs parsley |
|
|
Salt & pepper |
INSTRUCTIONS
Melt lard in saucepan. Add flour & blend well, cooking until flour has
turned hazelnut color. Add 6 cups Brown Stock, blend well, simmer for 4
hrs. Make a mirepoix by combining thyme, tomato paste, onion, carrot,
celery, bay leaf & parsley. Add to sauce w/ remaining 2 cups of stock &
bring to boil. Allow to simmer 2 more hours, or until reduced to 4 cups.
Strain. Knorr Swill Demi-Glace may be substituted for stock. This dish may
be adapted to sturgeon. This should be served w/ rice.
THE OYSTER BAR
GRAND CENTRAL STATION;MANHATTAN
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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