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