Yield: 1 Servings
|2 mediums||Carrots -- chopped|
|2 mediums||Onions -- chopped|
|2 \N||Sprigs parsley -- chopped|
|1 cup||Dry white wine|
|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 :