Yield: 1 Batch
|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||CHAMBERLAIN, Samuel|
|\N \N||Bouquet de France|
|\N \N||Gourmet Distributing|
|\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