| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
Cups |
INGREDIENTS
| 1/2 |
c |
Beef drippings |
| 1 |
c |
Mirepoix |
| 1/2 |
c |
Flour |
| 10 |
|
Black Peppercorns |
| 2 |
c |
Tomato Puree |
| 1/2 |
c |
Parsley; Chopped |
| 8 |
c |
Beef Stock |
INSTRUCTIONS
Melt the beef drippings in a heavy saucepan. Add the Mirepoix. When this
begins to color, add the flour and stir until the flour is thoroughly
browned. Add the peppercorns, tomatoes and parsley. Mix well and add the
beef stock. Simmer 2 1/2 hours or it has been reduced by 1/2. Stir
occasionally and skim off the fat as it rises. Strain and stir occasionally
as the sauce cools to prevent it from forming a skin. The finished sauce
should be about the consistency of whipping cream.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 28, 98,
converted by MM_Buster v2.0l.
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