| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Sauces, French, Mushrooms, Perigord |
1 |
Batch |
INGREDIENTS
| 6 |
tb |
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 |
tb |
Madeira |
|
|
CHAMBERLAIN, Samuel |
|
|
Bouquet de France |
|
|
Gourmet Distributing |
|
|
Corporation. |
|
|
New York. |
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.
MM Format and additional comments by John Hartman, Indianapolis, IN
Cro-Magnon@juno.com
Posted to MM-Recipes Digest by "John M. Hartman" <hartman@indy.net> on Sep
04, 1998
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