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Countess Morphy
Easy
By Countess Morphy
Published 1935
This is another of the basic sauces, used for many purposes in French cooking.
Melt 1½ ozs. of butter in a saucepan, add the vegetables cut in small dice, also the ham. Simmer very gently for 15 minutes, but without browning in the slightest. Now put the vegetables on a plate, and in the same saucepan blend the other 1½