Title: Sauce Cr“-Magnon
Categories: Sauce French Mushroom Perigord
Yield: 1 Batch

6	tb	Butter
1/2	c	Flour
1 1/4	c	Good beef consomm‚
1/3	c	Dry white wine
1/2	c	Tomato pure‚
1		Truffle, finely chopped
4		Or 5 mushrooms, sliced or
		Saut‚ed
2	tb	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 consomm‚, white wine, and tomato pure‚ 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 Cr“-Magnon, in Les Eyzies-de-Tayac. The hotel is situated in the rock shelter of Cr“-Magnon, the site where, in 1865, Eduard Lartet discovered the remains of a human that has subsequently become the type specimen for Homo sapiens, the Cr“-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

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