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, .

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