| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fondue, Sauces | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Butter |
| 2 | md | Carrots — chopped |
| 2 | md | Onions — chopped |
| 2 | Sprigs parsley — chopped | |
| 2 | tb | Flour |
| 1 | c | Dry white wine |
| 1 1/2 | c | Consomme |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Thyme |
| 1 | Bay leaf | |
| 1 | c | Dry red wine |
| 1 | ts | Lemon juice |
INSTRUCTIONS
Saute carrots, one of the onions and parsley in butter in a medium saucepan until golden brown. Add the flour and cook until slightly brown, stirring constantly. Add white wine, consomme and seasonings. Bring to a boil; cover and simmer for 15 minutes. Meanwhile put remaining onion and red wine in an 8" skillet; bring to a boil and cook for about 10 minutes, or until liquid has been reduced to 2 tablespoons. Drain the liquid from the carrot mixture into the red wine in the skillet. Add lemon juice and cook, uncovered, for 15-20 minutes or until thickened. Serve warm. The sauce can be prepared in advance and refrigerated; reheat at serving time. It is recommended to keep the sauce warm (over hot water, if possible) while eating. Makes 1 1/2 cups. Posted to EAT-L Digest - 29 May 96 Date: Wed, 29 May 1996 23:08:55 -0400 From: "Ilene D. Warfield" <[email protected]> Recipe By :
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