Sauce Cr=93-Magnon

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Title: Sauce Cr=93-Magnon
Categories: Sauces, French, Mushrooms, Perigord
Yield: 1 Batch

6 T Butter
1/2 c Flour
1 1/4 c Good beef consomm=82
1/3 c Dry white wine
1/2 c Tomato pure=82
1 Truffle, finely chopped
4 Or 5 mushrooms, sliced or
Saut=82ed
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 consomm=82, white wine, and
tomato pure=82 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 Cr=93-Magnon, in
Les Eyzies-de-Tayac. The hotel is nestled into the rock shelter of
Cr=93-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=93-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
Cro-Magnon@juno.com

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