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Name: Marchad De Vin Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/3 c Green onion; chopped fine; 1/2 ts Salt; 3/4 c Beef stock; 1/2 c Chopped mushrooms; 3/4 c Red wine or sherry; 2 tb Flour; 1/4 ts Cracked black pepper; 1 pn Cayenne pepper; 3/4 c Butter; 1/2 c Chopped ham; 1/2 c Onion; chopped fine; 2 tb Garlic minced

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INGREDIENTS

1/3 c Green onion; chopped fine
1/2 ts Salt
3/4 c Beef stock
1/2 c Chopped mushrooms
3/4 c Red wine or sherry
2 tb Flour
1/4 ts Cracked black pepper
1 pn Cayenne pepper
3/4 c Butter
1/2 c Chopped ham
1/2 c Onion; chopped fine
2 tb Garlic ; minced

Servings

INSTRUCTIONS

In 9-inch 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 7-10 minutes. Blend in beef stock & wine & allow to simmer over low heat 35-45 minutes, stirring occasionally. Yields about 2-1/2 cups. Large quantities of sauce may be frozen up to 3 months. Sauce will thicken during freezing. Thin by adding about 1/4 cup each beef stock and red wine. LTC GEORGE F. ADAMSON From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from G Internet, G Internet.

NOTES

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Marchad De Vin Sauce

1/3 c Green onion; chopped fine
1/2 ts Salt
3/4 c Beef stock
1/2 c Chopped mushrooms
3/4 c Red wine or sherry
2 tb Flour
1/4 ts Cracked black pepper
1 pn Cayenne pepper
3/4 c Butter
1/2 c Chopped ham
1/2 c Onion; chopped fine
2 tb Garlic minced

In 9-inch 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 7-10 minutes. Blend in beef stock & wine & allow to simmer  over low heat 35-45 minutes, stirring occasionally. Yields about 2-1/2  cups. Large quantities of sauce may be frozen up to 3 months. Sauce will  thicken during freezing. Thin by adding about 1/4 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 G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (999g)
Recipe Makes: 1 Servings

Calories: 1516
Calories from Fat: 1305 (86%)

Amt Per Serving		% DV

	Total Fat 145g	193 %
	Saturated Fat 89.7g	449 %
	Monounsaturated Fat 38.9g
	Polyunsanturated Fat 6.1g
Cholesterol 399.5mg		123 %
Sodium 3165.2mg		109 %
Potassium 1725.6mg		45 %
Total Carbohydrate 32.4g		10 %
	Dietary Fiber 1.9g	7 %
	Sugars, other 30.5g
Protein 28.7g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1516

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