Yield: 1 Batch
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Butter |
| ½ cup | Flour |
| 1¼ cup | Good beef consomm=82 |
| ⅓ cup | Dry white wine |
| ½ cup | Tomato pure=82 |
| 1 \N | Truffle, finely chopped |
| 4 \N | Or 5 mushrooms, sliced or |
| \N \N | Saut=82ed |
| 2 tablespoons | Madeira |
| \N \N | CHAMBERLAIN, Samuel |
| \N \N | Bouquet de France |
| \N \N | Gourmet Distributing |
| \N \N | Corporation. |
| \N \N | New York. |
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