Recipe - Bordelaise Sauce For Game

One fourth cup Butter
2 md Carrots chopped
2 md Onions chopped
2 Sprigs parsley chopped
2 tablespoon 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 Lemon juice

Saute carrots, one of the onions and parsley in butter in a medium saucepan
until golden brown. Add the flour and cook until slightly brown, stirring
constantly. Add white wine, consomme and seasonings. Bring to a boil;
cover and simmer for 15 minutes. Meanwhile put remaining onion and red wine
in an 8" skillet; bring to a boil and cook for about 10 minutes, or until
liquid has been reduced to 2 tablespoons. Drain the liquid from the carrot
mixture into the red wine in the skillet. Add lemon juice and cook,
uncovered, for 1520 minutes or until thickened. Serve warm.

The sauce can be prepared in advance and refrigerated; reheat at serving
time. It is recommended to keep the sauce warm (over hot water, if
possible) while eating.

Makes 1 One half cups.

Posted to EATL Digest 29 May 96

Date: Wed, 29 May 1996 23:08:55 0400

From: "Ilene D. Warfield" IWarfield2@AOL.COM

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