Ham Porte Maillot Food

PORTE MAILLOT SAUCE

Porte Maillot Sauce image

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.

Provided by Molly53

Categories Sauces

Time 16m

Yield 2 3/4 cups

Number Of Ingredients 10

Ingredients

1/2 cup carrot, peeled and shredded
1/4 cup onion, peeled and cut into fine shreds
1/2 garlic clove, minced
1/4 cup celery, cut into fine shreds
1/2 cup cauliflower, cut into fine shreds
2 leaves lettuce, shredded (best with a good leaf lettuce)
1/4 cup butter, no substitutions
1/2 cup cooked dried lima beans (sub canned lima beans or butterbeans, rinsed and drained, if you wish)
1/2-3/4 cup dry white wine
salt and pepper, to taste (take caution not to oversalt if serving with ham, the meat will be salty enough to add piquancy to t)

Steps:

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.

Nutrition Facts : Calories 314.3, Fat 17.1, SaturatedFat 10.7, Cholesterol 44.4, Sodium 154.9, Carbohydrate 26.5, Fiber 7.6, Sugar 5.3, Protein 8

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