MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Sauce Cro-Magnon
Categories: Sauces, French, Mushrooms, Perigord
Yield: 1 Batch
6 T Butter
1/2 c Flour
1 1/4 c Good beef consommé
1/3 c Dry white wine
1/2 c Tomato purée
1 Truffle, finely chopped
4 Or 5 mushrooms, sliced or
Sautéed
2 T Madeira
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 consommé, white wine, and
tomato purée and stir until the sauce thickens. Cover the pan and
simmer for 1/2 hour. Add the truffle, finely chopped, mushrooms, and
Madiera. Heat without boiling and serve.
This recipe is derived from the kitchen of the Hotel Cro-Magnon, in
Les Eyzies-de-Tayac. The hotel is nestled into the rock shelter of
Cro-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 Cro-Magnon Man. These remains are over 40,000
years old.
CHAMBERLAIN, Samuel
Bouquet de France
Gourmet Distributing
Corporation.
New York.
MM Format and additional
comments by John Hartman,
Indianapolis, IN
[email protected]
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