MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sen. Ellender's Basic Sauce
 Categories: Wildgame, Sauces
      Yield: 1 servings
 
      5 T  Fat (veg/smoked bacon)
      1 T  Flour, rounded
      2 lb Onions, finely chopped
      3 ea Celery stalk, chop fine
      1 ea Bell pepper, med, chop fine
      1 ea Lemon, grated rind and pulp
      3 ea Garlic cloves, minced
      2 ea Bay leaves
      1 x  Salt to taste
      1 x  Thyme, dash
      1 x  Tabasco, dash
      1 x  Worcestershire, few dashes
      1 x  Season-All, few dashes
 
  To the hot fat add flour, stirring constantly, to make a
  scorchy-tasting roux. Add onions; fry slowly until thoroughly browned
  and reduced to pulp. Add rest of ingredients at one time and continue
  to cook slowly for at least 30-45 min. This recipe constitutes the
  Basic Sauce for gumbos, stews, jambalayas and sauce picuante. If
  thicker sauce is desired, make the roux with 2 to 4 Tbsp flour
  instead of one. THIS SAUCE will be used in Sen. Ellender's shrimp
  creole, jambalaya, chicken sauce picuante, courtbouillon and gumbo.
  Suggestions: Make lots of sauce and freeze individual use portions.
  Source: DIXIE magazine, New Orleans LA Oct 3 1971 Recipe date:
  10/03/71
 
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