MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: Sauce Cro-Magnon
  Categories: Sauces, French, Mushrooms, Perigord
       Yield: 1 Batch
 
       6 T  Butter
     1/2 c  Flour
   1 1/4 c  Good beef consommé
     1/3 c  Dry white wine
     1/2 c  Tomato pureé
       1    Truffle, finely chopped
       4    Or 5 mushrooms, sliced or
            Sautéed
       2 T  Madeira
 
   This is a sauce for beef tenderloin or other broiled steak.
  
   Melt butter and blend in flour.  Cook and stir until the roux takes
   on a little color.  Add gradually the beef consommé, white wine, and
   tomato pureé and stir until the sauce thickens.  Cover the pan and
   simmer for 1/2 hour.  Add the truffle, finely chopped, mushrooms, and
   Madiera. Heat without boiling and serve.
  
   This recipe is derived from the kitchen of the Hotel Cro-Magnon, in
   Les Eyzies-de-Tayac.  The hotel is nestled into the rock shelter of
   Cro-Magnon, the site where, in 1868, Eduard Lartet discovered the
   remains of a human that has subsequently become the type specimen for
   Homo sapiens, the Cro-Magnon Man.  These remains are over 40,000
   years old.
  
  
                                           CHAMBERLAIN, Samuel
                                           Bouquet de France
                                           Gourmet Distributing
                                           Corporation.
                                           New York.
  
   MM Format and additional
   comments by John Hartman,
   Indianapolis, IN
   Cro-Magnon@juno.com
 
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