| 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: elendil@yatcom.com (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.
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