Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 oz Slab Bacon, Diced 1 Clove Garlic, Crushed
2 lg Onions, Chopped 2 c Hearty, Dry, Red Wine
2 lg Carrots, Peeled And Chopped 1 ea Bouquet Garni
3 lg Shallots, Minced 2 c Brown Stock (See Stocks)
1 lg Leek, White Part Only, Well 1 tb Whole Black Pepper Corns,
-Washed And -Crushed
Thinly Sliced Salt To Taste
2 tb Red Wine Vinegar 1/4 c Brandy
2 tb Unbleached Flour

This easy version of the classic pepper sauce clearly illustrates why
some old-time combinations just cannot be improved upon. Serve this
with beef or game, especially pheasant. This sauce will also keep for
two days in the refrigerator. Rewarm over low heat before serving.

Saute the bacon in a large heavy saucepan over medium heat for 2
minutes. Add the onions, carrots, shallots, and leek and cook until
well browned, about 12 to 15 minutes.Stir in the vinegar and simmer
over low heat until the liquid has evaporated, about 10 to 15
minutes. Whisk in the flour and cook one minute more. Then add the
garlic, wine, bouquet garni and stock. Simmer over low heat for one
hour. Stir in the cracked peppercorns and salt then simmer for 10
minutes more. strain through a sieve lined with a layer of
cheesecloth. Return to the saucepan and add the brandy. Simmer 3
minutes over low heat and serve hot.

Yield: About 2 1/2 Cups of sauce.

From The Complete Book Of Sauces by Sallie Y. Williams

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