| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New Orleans | Sauce | 12 | Servings |
INGREDIENTS
| 6 | tb | Butter |
| 1/2 | c | Onion; finely chopped |
| 1 1/2 | ts | Garlic; finely chopped |
| 1/2 | c | Scallions; finely chopped |
| 1/2 | c | Boiled ham; finely chopped |
| 1/2 | c | Mushrooms; finely chopped |
| 1/2 | c | All-purpose flour |
| 2 | tb | Worcestershire sauce |
| 2 | c | Beef stock |
| 1/2 | c | Red wine |
| 1 1/2 | ts | Thyme leaves |
| 1 | Bay leaf | |
| 1/2 | c | Fresh parsley; finely chopped |
| Salt and black pepper |
INSTRUCTIONS
From: [email protected] (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, http://www.erols.com/hosey.
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”