Name: Bordelaise Sauce for Meat Fondue
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

Why can we rejoice in our persecution according to Matthew 5:10-12? 1. Because God told us and we can trust Him at His word even when we must walk by faith and not by sight. 2. Because those who receive persecution and respond this way are identified as citizens in God’s kingdom (Mt. 5:10; cf. Ac. 14:22). 3. Because suffering for Jesus is an unspeakable privilege of having fellowship with the One who suffered so much for us (Phil. 3:10; Ac. 5:40-41, 16:25; Heb. 11:24-25). 4. Because persecution strengthens believers. Throughout history the church is always the strongest when it undergoes persecution. God knows that persecution moves us to leave our comfort zones, be able to better defend our faith, have greater missionary zeal, be more dedicated to personal and group prayer and count the cost with greater intensity. 5. Because persecution results in reward in heaven. To those persecuted, Jesus promised in verse 12, “For your reward in heaven is great.” Only God can take our reproach and dishonor and turn it into praise and glory.

Randy Smith

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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