Marchand de vin sauce #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| ½ | cup | Onion; finely chopped |
| 1½ | teaspoon | Garlic; finely chopped |
| ½ | cup | Scallions; finely chopped |
| ½ | cup | Boiled ham; finely chopped |
| ½ | cup | Mushrooms; finely chopped |
| ½ | cup | All-purpose flour |
| 2 | tablespoons | Worcestershire sauce |
| 2 | cups | Beef stock |
| ½ | cup | Red wine |
| 1½ | teaspoon | Thyme leaves |
| 1 | Bay leaf | |
| ½ | cup | Fresh parsley; finely chopped |
| Salt and black pepper | ||
Directions
From: elendil@... (Edward J. Branley) (COLLECTION) Date: Mon, 5 Jun 1995 04:37:44 GMT I posted a full review of our recent trip to Brennan's restaurant here in New Orleans to rec.food.restaurants, and thought I'd share the recipes here.
Melt the butter in a large saucepan or Dutch oven and saute' the onion, garlic, scallions, and ham for 5 minutes. Add the mushrooms, reduce the heat to medium and cook for 2 minutes. Blend in the flour and cook, stirring, for 4 minutes, then add the Worcestershire, beef stock, thyme, and bay leaf. Simmer until the sauce thickens, about 1 hour. Before serving, remove the bay leaf and add the parsley. Season with salt and pepper to taste. yields 3 cups. REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .