Zigeuner Sauce Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
BASE: SIMPLE BROWN SAUCE
2 tbsp: Ham, finely chopped
4 tsp: Flour,
2 tbsp: Onion, finely chopped
2 cup: Beef stock,
2 tbsp: Carrot, finely chopped
1 tsp: Salt,
2 tbsp: Celery, finely chopped
3 each: Peppercorns,
2 tbsp: Butter,
Bouquet garni,
ZIGEUNER SAUCE
1 cup: Brown sauce, above
3 tbsp: Slivered mushrooms,
3 tbsp: White wine,
3 tbsp: Slivered tongue,
2 tsp: Thick tomato puree,
1 tbsp: Butter,
Directions:
The Base for Zigeuner Sauce- Simple Brown Sauce:
Saute 2 tablespoons each of ham, onion, carrot, and celery, all
finely chopped, in 2 tablespoons butter for a few minutes. Blend in 4
teaspoons flour and stir well for 3 minutes. Add 2 cups beef stock, 1
teaspoon salt, 3 peppercorns, and a bouquet garni. Simmer the sauce
for 15 minutes longer and strain it. Use the sauce for meats or as a
base for other sauces. Makes 2 cups.
Zigeuner Sauce: To 1 cup brown sauce, add 3 tablespoons white wine
and 2 teaspoons thick tomato puree. Saute 3 tablespoons each of
slivered mushrooms and tongue in 1 tablespoon butter for about 3
minutes, or until the mushrooms are lightly browned. Bring the sauce
to a boil and add the tongue and mushrooms. Serve with meat.
From Gourmets _Old Vienna Cookbook_ by Lillian Langseth-Christensen
Gourmet Books, 1982 ISBN 0-933166-03-6 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-06-95
Source from luhu.jp
Saute 2 tablespoons each of ham, onion, carrot, and celery, all
finely chopped, in 2 tablespoons butter for a few minutes. Blend in 4
teaspoons flour and stir well for 3 minutes. Add 2 cups beef stock, 1
teaspoon salt, 3 peppercorns, and a bouquet garni. Simmer the sauce
for 15 minutes longer and strain it. Use the sauce for meats or as a
base for other sauces. Makes 2 cups.
Zigeuner Sauce: To 1 cup brown sauce, add 3 tablespoons white wine
and 2 teaspoons thick tomato puree. Saute 3 tablespoons each of
slivered mushrooms and tongue in 1 tablespoon butter for about 3
minutes, or until the mushrooms are lightly browned. Bring the sauce
to a boil and add the tongue and mushrooms. Serve with meat.
From Gourmets _Old Vienna Cookbook_ by Lillian Langseth-Christensen
Gourmet Books, 1982 ISBN 0-933166-03-6 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-06-95
Source from luhu.jp