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Marchad De Vin Sauce

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CATEGORY CUISINE TAG YIELD
Meats Sauce 1 Servings

INGREDIENTS

3/4 c Butter
1/2 c Chopped mushrooms
1/2 c Chopped ham
1/3 c Green onion; chopped fine
1/2 c Onion; chopped fine
2 tb Minced garlic
2 tb Flour
1/2 ts Salt
1/4 ts Cracked black pepper
1 pn Cayenne pepper
3/4 c Beef stock
3/4 c Red wine or sherry

INSTRUCTIONS

In 9-inch skillet, melt butter & lightly saute mushrooms, ham, green
onions, onion & garlic. When onions are golden brown, add flour gradually,
stirring well with a wooden spoon until well blended. Add salt, pepper &
cayenne, stirring occasionally to prevent burning or sticking. Brown well,
taking about 7-10 minutes. Blend in beef stock & wine & allow to simmer
over low heat 35-45 minutes, stirring occasionally. Yields about 2-1/2
cups. Large quantities of sauce may be frozen up to 3 months. Sauce will
thicken during freezing. Thin by adding about 1/4 cup each beef stock and
red wine.
LTC GEORGE F. ADAMSON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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