MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Sauce Cro-Magnon
 Categories: Sauces, French, Mushrooms, Perigord
      Yield: 1 Batch

      6 T  Butter
    1/2 c  Flour
  1 1/4 c  Good beef consommé
    1/3 c  Dry white wine
    1/2 c  Tomato purée
      1    Truffle, finely chopped
      4    Or 5 mushrooms, sliced or
           Sautéed
      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 consommé, white wine, and
  tomato purée 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 Cro-Magnon, in
  Les Eyzies-de-Tayac.  The hotel is nestled into the rock shelter of
  Cro-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 Cro-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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