Recipe

Chasseur Sauce Recipe

	22566 / All my dishes 1 year, 4 months ago Chasseur Sauce,may be served over: Beef,Pork,Venison,Squirrel,Rabbit, Quail,Pheasant Prep:20m Cook:15m Servings:6	22566
	easy

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elgab89

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Ingredients

5 Level Tablespoons of Butter,melt in pan until light brown.

Remove the pan from the stove.

Add 5 Level Tablespoons of Flour,and stir well.

Add 1/2 Cup of cold water that you have boiled beef in or beef consomme.

1"square of onion grated,finely.

1/2 Cup of mushroom steam and pieces.

Put back on stove over medium heat.

Stir well and simmer until mixture thickens.

Salt and Pepper to taste.

Add 1/4 Cup Port Wine and 1/4 Cup of White Wine and heat over a low flame and stir.

As soon as the wine is warm and mixed in remove from heat.

Sauce Chasseur contains no tomato sauce,no parsley or taragon.

Directions

This Sauce was invented by Duke Philippe De Mornay,as well as the sauce named after him,inaddition to Sauce Lyonnaise and Sauce Porto,and Bechamel Sauce (sometimes called a white roux) to his credit.

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Comments

momo_55grandma 1 year, 4 months ago said:
Great recipe thanks high 5

justjakesmom 1 year, 4 months ago said:
Sounds delicious! Do you know why it's called Chasseur?

jabec 1 year, 4 months ago said:
Squirrel!?!? can you eat those?

elgab89 1 year, 4 months ago said:
Love the recipe! Squirells are eaten today in many parts of the world - the Romans used to eat them, too. I have never tried it myself, yet. Great posting!

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