| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Sauce | 6 | Servings |
INGREDIENTS
| 1/2 | c | Lard or beef fat |
| 1/2 | c | Flour |
| 8 | c | Brown stock |
| 1 | ts | Thyme leaves |
| 3 | tb | Tomato paste |
| 1/3 | c | Chopped onion |
| 1/3 | c | Chopped carrot |
| 1/3 | c | Chopped celery |
| 1 | Bay leaf; crushed | |
| 2 | Sprigs parsley | |
| Salt & pepper |
INSTRUCTIONS
Melt lard in saucepan. Add flour & blend well, cooking until flour has turned hazelnut color. Add 6 cups Brown Stock, blend well, simmer for 4 hrs. Make a mirepoix by combining thyme, tomato paste, onion, carrot, celery, bay leaf & parsley. Add to sauce w/ remaining 2 cups of stock & bring to boil. Allow to simmer 2 more hours, or until reduced to 4 cups. Strain. Knorr Swill Demi-Glace may be substituted for stock. This dish may be adapted to sturgeon. This should be served w/ rice. THE OYSTER BAR GRAND CENTRAL STATION;MANHATTAN From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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