| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | French, Mushrooms, Perigord, Sauces | 1 | Batch |
INGREDIENTS
| 6 | T | Butter |
| 1/2 | c | Flour |
| 1 1/4 | c | Good beef consomm=82 |
| 1/3 | c | Dry white wine |
| 1/2 | c | Tomato pure=82 |
| 1 | Truffle, finely chopped | |
| 4 | Or 5 mushrooms, sliced or | |
| Saut=82ed | ||
| 2 | T | Madeira |
INSTRUCTIONS
This is a sauce for beef tenderloin or other broiled steak. Melt butter and blend in flour. Cook and stir until the roux takes on a little color. Add gradually the beef consomm=82, white wine, and tomato pure=82 and stir until the sauce thickens. Cover the pan and simmer for 1/2 hour. Add the truffle, finely chopped, mushrooms, and Madiera. Heat without boiling and serve. This recipe is derived from the kitchen of the Hotel Cr'-Magnon, in Les Eyzies-de-Tayac. The hotel is nestled into the rock shelter of Cr'-Magnon, the site where, in 1868, Eduard Lartet discovered the remains of a human that has subsequently become the type specimen for Homo sapiens, the Cr'-Magnon Man. These remains are over 40,000 years old. CHAMBERLAIN, Samuel Bouquet de France Gourmet Distributing Corporation. New York. MM Format and additional comments by John Hartman, Indianapolis, IN [email protected] Posted to MM-Recipes Digest by "John M. Hartman" <[email protected]> on Sep 04, 1998
A Message from our Provider:
“To dyslexic atheist: There is a dog”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 927
Calories From Fat: 616
Total Fat: 70.1g
Cholesterol: 183.2mg
Sodium: 20.1mg
Potassium: 496.2mg
Carbohydrates: 53.4g
Fiber: 2.8g
Sugar: 3.2g
Protein: 10.7g