- 1 gallon beef stock
- 4 ounces butter
- 4 ounces all purpose flour
- 4 ounces salt pork
- 1/2 pound small diced onion
- 1/4 pound small diced carrots
- 1/4 pound small diced celery
- 4 tablespoons tomato paste
- 2 ounces madiera wine
Yields: 2 quarts sauce
- Bring stock to a boil. Meanwhile, melt butter and stir in flour. Cook, stirring, over low heat until the a color somewhat paler than peanut butter. Add a small amount of stock to roux and mix to a paste. Whisk this back into boiling stock until thorougly blended. Pull pot half off burner and reduce heat to low.
- Render salt pork and remove meat. Add a small amount of cooking oil and the vegetables; cook until very brown, but do not allow to burn. Add the tomato paste and cook, stirring, until the fat runs clear. Add the vegetables to the thickened stock.
- Cook very slowly, on a slant, until reduced by half. (This will take several hours.) Strain and finish with maderia wine.
Source: Traditional French Preparation