- 1/2 cup [125 mL] peanut oil
- 1 medium onion, minced
- 1 medium carrot, finely minced
- 2 ounces [56 g] finely chopped lean veal
- 2 ounces [56 g] finely chopped lean ham
- 4 parsley sprigs, chopped
- 3/4 cup [105 g] flour
- 10 cups [2.5 L] beef broth [homemade or canned]
- 2 tablespoons [30 mL] mushrooms scraps
- 2 cloves
- 2 bay leaves
- 2 cups [500 mL] white wine
- 1/2 teaspoon [2.5 L] salt [more if desired]
- 1/2 teaspoon [2.5 L] gray pepper [more if desired]
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- Into a heavy medium-size casserole, heat peanut oil over medium heat.
- Stirring from time to time, cook together minced onion and carrot, finely chopped veal and ham and chopped parsley uncovered into hot oil to soften vegetables.
- Sprinkle all over with flour; well mix using a wooden spoon.
- Cook over low heat stirring from to time to time for 12 to 15 minutes, until floured is just colored.
- Stirring, slow pour in beef broth.
- Stir over medium heat, until boiling.
- Mix in mushrooms scraps and lower heat to really low heat.
- Mix in cloves, bay leaves, white wine, salt and gray pepper.
- Leave sauce to simmer really slowly for 1 hour, stirring from time to time.
- Using a slotted spoon, remove and throw away floating scum and fat.
- Strain sauce into a bowl, through a strainer already lined with quite a few layers cottoncheese cloth.
- Using the back of a spoon, press vegetables through strainer to recuperate as much as possible of the juices.
- Rinse cooking casserole before pouring in strained sauce.
- Bring sauce to a boil over medium heat.
- Lower heat and leave sauce to simmer slowly removing floating fat using a metal spoon.
- When all fat has been removed, sauce should be translucent.
- Taste sauce adding more salt and/or gray pepper if desired.
- Pour sauce into a sauceboat, and serve.
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