| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Sauces, French, Mushrooms, Perigord | 1 | Batch |
INGREDIENTS
| 6 | tb | Butter |
| 1/2 | c | Flour |
| 1 1/4 | c | Good beef consomm=82 |
| 1/3 | c | Dry white wine |
| 1/2 | c | Tomato pure=82 |
| 1 | Truffle, finely chopped | |
| 4 | Or 5 mushrooms, sliced or | |
| Saut=82ed | ||
| 2 | tb | Madeira |
| CHAMBERLAIN, Samuel | ||
| Bouquet de France | ||
| Gourmet Distributing | ||
| Corporation. | ||
| New York. |
INSTRUCTIONS
This is a sauce for beef tenderloin or other broiled steak. Melt butter and blend in flour. Cook and stir until the roux takes on a little color. Add gradually the beef consomm=82, white wine, and tomato pure=82 and stir until the sauce thickens. Cover the pan and simmer for 1/2 hour. Add the truffle, finely chopped, mushrooms, and Madiera. Heat without boiling and serve. This recipe is derived from the kitchen of the Hotel Cr'-Magnon, in Les Eyzies-de-Tayac. The hotel is nestled into the rock shelter of Cr'-Magnon, the site where, in 1868, Eduard Lartet discovered the remains of a human that has subsequently become the type specimen for Homo sapiens, the Cr'-Magnon Man. These remains are over 40,000 years old. MM Format and additional comments by John Hartman, Indianapolis, IN Cro-Magnon@juno.com Posted to MM-Recipes Digest by "John M. Hartman" <hartman@indy.net> on Sep 04, 1998
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