| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Niger |
Tamwt02 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 1/2 |
sm |
Onion; thinly sliced |
| 3 |
|
Mushrooms; thinly sliced |
| 2 |
|
Shallots; thinly sliced |
| 1 |
sm |
Leek; white part only, thinly sliced |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Brandy |
| 1/4 |
c |
Madeira; plus |
| 1 |
tb |
Madeira |
| 1 |
c |
Chicken stock or canned broth |
| 3 |
|
Ripe tomatoes; chopped with skins |
| 2 |
|
Thyme sprigs |
| 1 |
|
Bay leaf |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Melt 2 tablespoons butter in a medium skillet over low heat. Cook onion,
mushrooms, shallot, leek, and salt until soft, about 7 minutes. Add brandy
and 1/4 cup Madeira. Turn heat to high and light alcohol with a match. Cook
over high heat until liquid is reduced by half. Add chicken stock,
tomatoes, thyme, and bay leaf. Reduce the heat to low and simmer,
uncovered, for 20 minutes. Puree in a food processor or blender and strain.
Return to pan and place over medium heat. Whisk in remaining tablespoon
butter, broken in small pieces, and remaining tablespoon Madeira. Season
with salt and pepper to taste and serve. This recipe yields 2 cups.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B20 broadcast 04-20-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-20-1998
Recipe by: Susan Feniger and Mary Sue Milliken
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