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| 1 | Use with sturgeon stroganoff |
| 1/2 Tasse | Lard or beef fat |
| 1/2 Tasse | flour |
| 8 Tasse | Brown broth |
| 1 Teelöffel | Thyme leaves |
| 3 Esslöffel | tomato paste |
| 1/3 Tasse | Onion chopped |
| 1/3 Tasse | Carrot chopped |
| 1/3 Tasse | celery chopped |
| 1 | Bayleaf crushed |
| 2 | Parsley sprig |
| 1 | salt |
| 1 | pepper |
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Fat grams per serving:
Approx. Cook Time: 02:00 Melt lard in saucepan. Add flour & blend well, cooking until flour has turned hazelnut color. Add 6 cups Brown Stock, blend well, simmer for 4 hrs. Make a mirepoix by combining thyme, tom- ato paste, onion, carrot, celery, bay leaf & parsley. Add to sauce w/ remaining 2 cups of stock & bring to boil. Allow to simmer 2 more hours, or until reduced to 4 cups. Strain. Knorr Swill Demi-Glace may be substituted for stock. This dish may be adapted to sturgeon. This should be served w/ rice.
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