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Recipe by: pierce
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See below ingredients and instructions of the recipe
2 tb Butter 1 pn Thyme
1 tb Oil 1 ea Garlic, clove
1 md Onion, minced 1/4 ts Pepper, cracked
1 md Carrot, minced 1 md Tomato, peeled, seeded,
1 md Celery, stalk, minced -- chopped
2 tb Flour 1 1/2 c Stock, beef, hot
1 ea Bay leaf
Melt the butter and add the oil. Add onion, carrot, and celery
and cook until they begin to brown.
Add flour and brown, stirring all the while.
Add bay leaf, thyme, garlic, pepper and tomato. Simmer together
for a minute and add the hot beef stock.
Bring to a boil and reduce heat. Simmer, skimming from time to
time, for an hour or more.
Strain and cool before refrigerating.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Claude Aubert, Arnaud's Restaurant, New Orleans
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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