Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tb Oil, vegetable
1 md Onion, sliced
1 c Veal, trimmings * OR
1 c Beef, trimmings *
2 tb Vermouth, dry
2 c Stock, veal **
* Trimmings should be cut into 3/4 inch dice.
** See recipe for VEAL STOCK.
For Sweet Onion Sauce:
In a heavy saucepan, heat the vegetable oil over
medium heat, then add onion and meat. Cook uncovered,
shaking the pan and stirring occasionally, until the
meat and the onion are browned (about 20 minutes.)
Add the vermouth, stirring, to the meat and
onions. Then add the stock and bring the mixture to a
boil. Allow the mixture to boil gently, skimming the
surface often until sauce has reduced to a light
syrupy consistency (about 30 minutes or longer.)
Remove the saucepan from the heat and swirl in 2
tablespoons of butter, bit by bit. Strain the
resulting sauce and season with a little bit salt and
pepper.
Warm the sauce. Spoon some sauce around the
crepes, and serve.
Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Larry Forgione, An American Place
Restaurant, New York
