- 1/4 cup [60 mL] peanut oil
- 1 small onion, finely chopped
- 1 medium-size carrot, finely chopped
- 1 ounce [28 g] finely minced lean veal
- 1 ounce [28 g] finely minced lean ham
- 2 parsley sprigs, minced
- 1/4 cup + 2 tablespoons [52.5 g] flour
- 5 cups [1.25 L] beef consomme
- 1 tablespoon [15 mL] tiny mushroom pieces
- 1 clove
- 1 bay leaf
- 1 cup [250 mL] white wine
- Salt and gray pepper
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- Into a heavy bottom saucepan, heat peanut oil over medium heat.
- Add chopped onion and carrot and minced veal, ham and parsley.
- Cook, uncovered for approximately 15 minutes stirring every once in a while, until chopped carrot is soft.
- Sprinkle with flour; combine perfectly.
- Over low heat, cook mixture for 12 to 15 minutes, stirring from time to time until flour becomes light brown.
- Stirring, slowly pour in beef consomme.
- Bring to a boil, stirring over medium heat.
- Stir in tiny mushroom pieces.
- Over really low heat, mix in clove, bay leaf, white wine, 1/4 teaspoon [1 mL] salt and 1/4 teaspoon [1 mL] gray pepper.
- Leave to simmer over really low heat for 1 hour, stirring and skimming every once in a while.
- Sieve through many thickenesses cheesecloth, pressing vegetables with the back of a spoon.
- Rinse saucepan; pour in strained mixture.
- Bring to a boil over medium heat.
- Lower heat and leave to simmer, skimming using a metal spoon, until no more fat appears on top.
- Gravy should then be translucent.
- If desired, season to taste with more salt and/or gray pepper.
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