Sauce cr'-magnon
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| ½ | cup | Flour |
| 1¼ | cup | Good beef consomm=82 |
| ⅓ | cup | Dry white wine |
| ½ | cup | Tomato pure=82 |
| 1 | Truffle, finely chopped | |
| 4 | Or 5 mushrooms, sliced or | |
| Saut=82ed | ||
| 2 | tablespoons | Madeira |
| CHAMBERLAIN, Samuel | ||
| Bouquet de France | ||
| Gourmet Distributing | ||
| Corporation. | ||
| New York. | ||
Directions
This is a sauce for beef tenderloin or other broiled steak.
Melt butter and blend in flour. Cook and stir until the roux takes on a little color. Add gradually the beef consomm=82, white wine, and tomato pure=82 and stir until the sauce thickens. Cover the pan and simmer for ½ hour. Add the truffle, finely chopped, mushrooms, and Madiera. Heat without boiling and serve.
This recipe is derived from the kitchen of the Hotel Cr'-Magnon, in Les Eyzies-de-Tayac. The hotel is nestled into the rock shelter of Cr'-Magnon, the site where, in 1868, Eduard Lartet discovered the remains of a human that has subsequently become the type specimen for Homo sapiens, the Cr'-Magnon Man. These remains are over 40,000 years old.
MM Format and additional comments by John Hartman, Indianapolis, IN Cro-Magnon@...
Posted to MM-Recipes Digest by "John M. Hartman" <hartman@...> on Sep 04, 1998