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4
Published 1965
Sauté coarsely chopped onion and carrot in a heatproof casserole with 4 tablespoons butter until golden. Sprinkle lightly with flour; moisten with beef stock to which you have added tomato concentrate, a bouquet garni, and a little salt and freshly ground black pepper; simmer gently for 20 minutes. Strain sauce and add port.
Mix freshly grated Gruyère, egg and double cream to a s