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