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What You Need:
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1 tomato, chopped (optional)
Meat broth or gravy
½ cup white wine or 3 tablespoons Madeira (optional)
1 onion, chopped
2 tablespoons olive oil
1 garlic clove, chopped
1 bouquet garni (parsley, celery, bay leaf, and 1 other herb, e.g., tarragon, thyme, marjoram)
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Translate this recipe:
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| How To Cook: |
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1. Slowly fry the onion in the oil until it begins to color, then add the garlic and fry till golden.
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2. Add the bouquet garni and tomato and simmer; add the broth and wine and simmer again.
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3. Meat which is to be braised or pot-roasted is browned first of all with the onion and garlic.
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4. Meats (or vegetables) which are to be boiled are added after the broth.
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5. For roast meats, add this sauce (hot) to the tin when basting begins.
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