Porte Maillot Sauce
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.
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.
Ingredients
carrot, onion, garlic clove, celery, cauliflower, lettuce, butter, dried lima beans, dry white wine, salt and pepper