| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Orleans |
Sauces, Wines, Masterchefs, Norleans, Pal |
4 |
Cups |
INGREDIENTS
| 1 |
c |
Ham, finely diced |
| 1 |
c |
Mushrooms, fresh, finely diced |
| 1 |
c |
Onions, green, finely chopped |
| 2 |
oz |
Butter |
| 3 |
c |
Demi-Glace ** |
| 1 1/2 |
c |
Wine, red |
INSTRUCTIONS
** 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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