Mary & Martha's Kitchen Recipe

Category	Sauces
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Marchand De Vin Recipe 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 ** 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

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<h1>Marchand De Vin</h1> <h2>Recipe</h2><p> <P>1 c Ham, finely diced <P>1 c Mushrooms, fresh, finely <P>-- diced 1 c Onions, green, finely <P>-- chopped 2 oz Butter <P>3 c Demi-Glace ** <P>1 1/2 c Wine, red <P>** 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 <div><a href='http://www.maryandmarthaskitchen.com/Marchand_De_Vin/35753/' title='Marchand De Vin Recipe'>Marchand De Vin Recipe</a></div>

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