½ cup of butter 1 onion, chopped fine 2 shallots, chopped fine ½ clove of garlic, crushed 2 ounces of lean ham in bits 6 ounces of fresh mushrooms, chopped

½ cup of Sauterne

½ cup of brown sauce

¼ cup of tomato purge

1 teaspoonful of chopped parsley

Salt and pepper

Carefully cook the onion in the butter to avoid burning. When nearly tender add the shallots and garlic, cook two minutes, then add the ham and mushrooms (omit the ham when the preparation is to be used for fish) and stir and cook until the moisture from the mushrooms is evaporated; add the wine and reduce one-fourth; remove the garlic; add the brown and tomato sauces, the chopped parsley, and salt and pepper as needed. When finished, the preparation should be quite consistent.