| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
8 |
Servings |
INGREDIENTS
| 2 |
md |
Carrots; chopped |
| 2 |
md |
Onions; chopped |
| 2 |
|
Sprigs parsley; chopped |
| 1/4 |
c |
Butter |
| 2 |
tb |
All-purpose 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 |
Freshly squeezed lemon juice |
INSTRUCTIONS
Saut. carrots, half of the chopped onion, and parsley in butter in medium
saucepan until golden brown. Add flour and cook until slightly brown,
stirring con stantly. Add white wine, consomme, and seasonings. Bring to a
boil; cover and simmer for 15 minutes.
Meanwhile, put remaining onion and red wine into an 8-inch skillet. Bring
to a boil and cook for about 10 minutes until 2 tablespoons of liquid
remain. Drain liquid from carrot mixture into red wine. Add lemon juice and
cook
10 to 15 minutes until reduced to about 1 cup. Serve warm. Yield: 1
cup.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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