Chateaubriand Sauce

Simmer 3⁄4 Cup White Cooking Wine w/ finely chopped onion 1 bay leaf
1/8 tsp. Ground Thyme
Simmer until wine is slightly reduced.

Add 2 Tbs. Al Sauce Reduce by 1⁄4 amount. Add:
2 Tbs. butter

1⁄4 tsp. dried Tarragon
2 tsp. Chopped Parsley
1 dash of Cayenne Pepper Salt and Pepper to taste

~Maude Marian Barker Bevan

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