Recipe - Marchand De Vin Sauce

Three fourths cup Butter
One half cup Chopped mushrooms
One half cup Chopped ham
1/3 cup Green onion; chopped fine
One half cup Onion; chopped fine
2 tablespoon Minced garlic
2 tablespoon Flour
One half teaspoon Salt
One fourth teaspoon Cracked black pepper
1 pn Cayenne pepper
Three fourths cup Beef stock
Three fourths cup Red wine or sherry

In 9inch skillet, melt butter & lightly saute mushrooms, ham, green
onions, onion & garlic. When onions are golden brown, add flour gradually,
stirring well with a wooden spoon until well blended. Add salt, pepper &
cayenne, stirring occasionally to prevent burning or sticking. Brown well,
taking about 710 minutes. Blend in beef stock & wine & allow to simmer
over low heat 3545 minutes, stirring occasionally. Yields about 21/2
cups. Large quantities of sauce may be frozen up to 3 months. Sauce will
thicken during freezing. Thin by adding about One fourth cup each beef stock and
red wine.

LTC GEORGE F. ADAMSON

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.