Always served with Mother’s famous tenderloin, it is also an excellent fondue sauce.
2 Tbsp butter
1 shallot, minced
1 onion slive
2 carrot slices
sprig of parsley
6 whole black peppers
1 whole clove
½ bay leaf
2 Tbsp flour
1 can condensed boullion, undiluted
Day before: In hot butter, brown all ingredients through bay leaf until golden and tender. Add flour, cook over low heat, stirring until flour is lightly browned. Stir in soup, simmer, stirring until thickened and smooth – about 10 minutes. Strain. Add: ½ tsp salt, 1/8 tsp pepper, ¼ c dry red wine, 1 Tbsp snipped parsley. Refrigerate. About 15 minutes before serving, reheat sauce covered in double boiler. If sauce is too thick, thin with 1 or 2 Tbsp wine. Serves 10.