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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