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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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