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, tomato 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. THE OYSTER BAR GRAND CENTRAL STATION;MANHATTAN From the
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 227.8mg||8 %|
|Potassium 307.7mg||8 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 14.1g|
|Protein 2.6g||4 %|
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Calories per serving: 73
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