Recipe - Bordelaise Sauce

2 md Carrots; chopped
2 md Onions; chopped
2 Sprigs parsley; chopped
One fourth cup Butter
2 tablespoon Allpurpose flour
1 cup Dry white wine
1 One half cup Consomme
One half teaspoon Salt
One half teaspoon Pepper
One fourth teaspoon Thyme
1 Bay leaf
1 cup Dry red wine
1 teaspoon Freshly squeezed lemon juice

Saut‚ carrots, half of the chopped onion, and parsley in butter in medium
saucepan until golden brown. Add flour and cook until slightly brown,
stirring con stantly. Add white wine, consomme, and seasonings. Bring to a
boil; cover and simmer for 15 minutes.

Meanwhile, put remaining onion and red wine into an 8inch skillet. Bring
to a boil and cook for about 10 minutes until 2 tablespoons of liquid
remain. Drain liquid from carrot mixture into red wine. Add lemon juice and
cook
10 to 15 minutes until reduced to about 1 cup. Serve warm. Yield: 1
cup.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.