| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Niger |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 5 |
|
Shallots; finely sliced |
| 1/2 |
c |
Mushrooms; sliced |
| 1 |
ts |
Pureed garlic |
| 1 |
ts |
Tomato paste |
| 3/4 |
c |
Dry white wine |
| 5 |
c |
Brown lamb stock; or canned beef broth |
| 3 |
tb |
Pimento or roasted red pepper pureed in blender; (with stock if necessary) |
| 1 |
tb |
Unsalted butter; cold |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
TAMALES WORLD TOUR SHOW #WT1A41
Heat oil in a medium saucepan over moderate heat. Cook shallots and
mushrooms until golden. Add garlic and tomato paste and saute. Add wine,
turn heat to high, and reduce by half. Add brown stock and reduce again by
a quarter. Whisk in pimento puree. Break butter into small pieces and whisk
into sauce until smooth. Adjust seasonings and strain through a fine sieve.
Serve warm with lamb.
c. 1997, M.S. Milliken & S. Feniger, all rights reserved
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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