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Chambord Sauce

  • 1 Tbsp butter
  • 1 sprig of thyme, finely minced
  • 3 large tomatoes, finely chopped
  • 6 mushrooms, thinly sliced
  • 2 sprigs of parsley, finely minced
  • 4 ground allspice
  • 1 large onion
  • 1 bay leaf, finely minced
  • 1 truffle, thinly sliced
  • 2 cups of oyster water
  • 2 cloves, mashed
  • Salt and pepper to taste
Brown the onion in butter. Add the tomatoes with the juice and herbs, truffle and mushrooms. Cook for approximately ten minutes; add oyster water. Season to taste. 3 or 4 craw fish and a dozen or more oysters add greatly to this sauce. Let all boil about 20 minutes longer. This is good with any baked fish.
Submitted by Tess M May 23, 2009 25 min 30 min 55 min


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