Marchand de vin

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

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