Yield: 4 cups
Measure | Ingredient |
---|---|
1 cup | Ham, finely diced |
1 cup | Mushrooms, fresh, finely diced |
1 cup | Onions, green, finely chopped |
2 ounces | Butter |
3 cups | Demi-Glace ** |
1½ cup | Wine, red |
** See recipe for Demi-Glace.
Saute the ham, mushrooms and green onions in butter. Add demi-glace and wine, reduce by one-quarter and strain.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans