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      Title: Michael Loo's Sauce for Roast Beef
 Categories: Beef, Sauces, Alcohol, Mushrooms
      Yield: 8 Servings

      2 c  Skimmed low-salt stock (beef
           -or poultry or game)
      1 c  Fine dry red wine (I used Ch
           -Dassault 1966)
      1    Rosemary sprig
    1/2 cl Garlic; slightly mashed
    1/4 oz Dried cepe mushrooms
           -(porcini)
    1/2 c  Water
           Pan drippings
    1/2 c  Skimmed low-salt stock (beef
           -or poultry or game)
      2 tb Armagnac or Cognac
    1/2 ts White truffle paste
           Salt & pepper
      2 ts Sweet butter; in 4 pats

  Reduce stock by half. Add wine and reduce by half. Infuse rosemary
  and garlic in this for 1 hour. Remove and discard rosemary and
  garlic. Strain.

  Soak cepes in water. Drain, reserving liquid.

  Deglaze pan with stock and cepe liquid. Add this deglacage to the
  stock-wine mixture. Strain again.

  Bring sauce to a boil. Reduce by half. Add brandy. Boil a minute or
  two. Reduce heat, add truffle paste, and simmer a minute. Correct
  seasoning. Strain again. Return to medium heat and swirl butter in
  four goes.

  Spoon over carved roast, using 1 oz per serving.

  From: Michael Loo
  Date: 17 Feb 98

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