Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| 2 mediums | Carrots -- chopped |
| 2 mediums | Onions -- chopped |
| 2 \N | Sprigs parsley -- chopped |
| 2 tablespoons | Flour |
| 1 cup | Dry white wine |
| 1½ cup | Consomme |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| ¼ teaspoon | Thyme |
| 1 \N | Bay leaf |
| 1 cup | Dry red wine |
| 1 teaspoon | Lemon juice |
Saute carrots, one of the onions and parsley in butter in a medium saucepan until golden brown. Add the flour and cook until slightly brown, stirring constantly. Add white wine, consomme and seasonings. Bring to a boil; cover and simmer for 15 minutes. Meanwhile put remaining onion and red wine in an 8" skillet; bring to a boil and cook for about 10 minutes, or until liquid has been reduced to 2 tablespoons. Drain the liquid from the carrot mixture into the red wine in the skillet. Add lemon juice and cook, uncovered, for 15-20 minutes or until thickened. Serve warm.
The sauce can be prepared in advance and refrigerated; reheat at serving time. It is recommended to keep the sauce warm (over hot water, if possible) while eating.
Makes 1½ cups.
Posted to EAT-L Digest - 29 May 96 Date: Wed, 29 May 1996 23:08:55 -0400 From: "Ilene D. Warfield" <IWarfield2@...> Recipe By :