Sauce cr'-magnon

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

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