| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Sauce |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Veal |
| 1/4 |
lb |
Lean cooked ham |
| 1 |
|
Carrot; diced |
| 1 |
sm |
Onion; diced |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 4 |
c |
Canned beef broth |
| 2 |
|
Sprigs parsley |
| 1 |
|
Bay leaf |
| 1 |
pn |
Thyme |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Place the veal, ham, carrot, onion, & butter into a saucepan & cook over
moderate heat, stirring, for 8 to 10 minutes, or until all ingredients are
lightly browned. Add the flour & cook the mixture over moderately low heat,
stirring constantly for 5 minutes, or until the mixture is a rich brown.
Remove pan from heat & add the beef broth, stirring until well combined.
Add a bouquet garni made from the parsley, bay leaf, & thyme tied in a
cheesecloth bag. Simmer the sauce, stirring occasionally, for 30 minutes or
until reduced to 3 cups. Strain the sauce through a fine sieve into a bowl
& season with salt & pepper.
SCANDIA
SUNSET BOULEVARD, LOS ANGELES.
FOR USE IN KALVFILET OSKAR.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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