A man may have a charismatic personality; he may be a gifted administrator and a silken orator; he may be armed with an impressive program; he may even have the people skills of a politician and the empathic listening skills of a counselor; but he will starve the sheep if he cannot feed the people of God on the Word of God. Programs and personalities are dispensable. But without food, sheep die. Feeding the flock is therefore the pastor’s first priority. “Feed my lambs” (John 21:15, ESV) (Mark Dever and Paul Alexander).

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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" <IWarfield2@AOL.COM>
Recipe By     :

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