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Recipe by: sladjana
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See below ingredients and instructions of the recipe
2 tb Butter
1 tb Oil
1 md Onion, minced
1 md Carrot, minced
1 md Celery, stalk, minced
2 tb Flour
1 Bay leaf
1 pn Thyme
1 Garlic, clove
1/4 ts Pepper, cracked
1 md Tomato, peeled, seeded,
-- chopped
1 1/2 c Stock, beef, hot
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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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