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Ingredients
2 tablespoons oil
2oz bacon
2 carrots
2 oz mushroom peelings
2 tablespoons flour
1 onion
1 bouquet garni
2 pt good stock
2 tablespoons tomato puree
1 clove garlic
1 wineglass white wine
Seasoning
1 glass sherry
Method
Dice the bacon and vegetables finely.
Heat the oil and add the bacon and vegetables. Cook slowly for about 15 minutes, stirring occasionally.
Add the flour and cook slowly for a further 15 minutes, still stirring. The flour should be golden brown.
Remove from heat and add 1¾ pints of stock, the white wine, mushroom peelings and bouquet garni. Bring to the boil and simmer for 30 minutes.
Add the remainder of the stock, cool and skim.
Reduce the sherry to half and add to the sauce. Adjust the seasoning.
2 tablespoons oil
2oz bacon
2 carrots
2 oz mushroom peelings
2 tablespoons flour
1 onion
1 bouquet garni
2 pt good stock
2 tablespoons tomato puree
1 clove garlic
1 wineglass white wine
Seasoning
1 glass sherry
Method
Dice the bacon and vegetables finely.
Heat the oil and add the bacon and vegetables. Cook slowly for about 15 minutes, stirring occasionally.
Add the flour and cook slowly for a further 15 minutes, still stirring. The flour should be golden brown.
Remove from heat and add 1¾ pints of stock, the white wine, mushroom peelings and bouquet garni. Bring to the boil and simmer for 30 minutes.
Add the remainder of the stock, cool and skim.
Reduce the sherry to half and add to the sauce. Adjust the seasoning.
