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