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Wine Sauce


  • Red wine - 3/4 bottle
  • Onion - 2 (chopped)
  • Carrot - 2
  • Garlic cloves - 2 (crushed)
  • Leek - 1 (white portion)
  • Aromatic herbs
  • Bay leaf - 1
  • Thyme - 1/4 tsp
  • Cognac - 3tbsp
  • Butter - 1 tbsp
  • Flour - 1 tbsp
  • Salt to taste
  • Pepper to taste
  • Eggs - 4(boiled)
  • Toast - 4 slices


In a pot pour the wine and add chopped onion, garlic cloves, carrot, herbs, leeks, laurel, sugar, salt and pepper then simmer for about 15 minutes or simmer until you have six cups. Strain the liquid.

Heat the cognac and sprinkle the heated cognac over the wine mixture. Beat the flour with the butter to make a paste. Then add the paste to the mixture little by little and mixing at the same time.

Boil the egg and then add salt and pepper to it for taste. On the toast place the poached egg and the cover it with the wine sauce.

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