A lovely sauce for ham from the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Nowadays, a quick pulse of the food proccessor would handle all of the shredding/mincing of the vegetables. If you make this sauce for a meat other than ham, you might need to adjust you seasonings upward.
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Porte Maillot Sauce. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Porte Maillot Sauce in your home. Then, follow these steps below to serve Porte Maillot Sauce for your family or friends.
1/2 garlic clove
1/2 dried lima beans
1/2 - 3/4, NA dry white wine
If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Porte Maillot Sauce in your home by yourself.
Melt the butter in saucepan.
Add minced and shredded vegetables; simmer, but do not brown.
When cooked, add lima beans and wine.
Cook together for one minute and served around a hot baked ham or as a sauce for sliced ham.
So that brings us to the end of this special Porte Maillot Sauce recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!
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