| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Sauce |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Minced shallots |
| 1/2 |
c |
Madeira wine |
| 2 |
c |
BROWN SAUCE: |
| 1/4 |
c |
Clarified butter |
| 1/4 |
c |
Diced ham |
| 1/2 |
c |
Chopped onions |
| 1/4 |
c |
Chopped carrots |
| 1/4 |
c |
Flour |
| 4 |
c |
Hot beef stock |
| 1 |
c |
Tomato paste |
|
|
Bouquet garni |
| 2 |
tb |
TARROGON BUTTER: |
| 1/4 |
lb |
Unsalted butter |
| 2 |
tb |
Dried tarragon |
| 1 |
tb |
Minced shallots |
|
|
Salt |
INSTRUCTIONS
Brown Sauce: Melt butter in a sauce pan & add ham, onions & carrots. When
vegetables are golden, add flour & cook, stirring, until well browned.
Slowly add stock, stirring constantly until smooth & thickened. Add tomato
paste & bouquet garni, mix well; simmer until reduced by 1/2. Stir
occasionally, skim off any fat that forms on the top. Strain sauce before
using. Tarragon Butter: combine all of the ingredients & blend well.
Sauce Madere: Combine the shallots & the wine & boil until reduced by 1/2.
Add Brown Sauce and cook 2-3 min. Whip in the Tarragon Butter and cook
another minute. Season w/ salt and a hint of Madeira to enhance flavor.
CHE
MONTROSE, HOUSTON
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”