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Sauce À L'Italienne

21/2 tablespoons butter. 2 tablespoons finely chopped onion. 2 tablespoons finely chopped carrot. 2 tablespoons finely chopped lean uncooked ham. 1/2 teaspoon peppercorns. 3 cloves. 2 sprays marjoram. 3 tablespoons flour, 1 cup Brown Stock, 1/4 cups white wine. 1 clove garlic. 2 teaspoons finely chopped parsley.

PROCESS: Brown butter in a sauce-pan, add onion, carrot, ham, peppercorns, cloves and marjoram, and cook five minutes. Add flour and stir until flour is well browned; add gradually stock and wine, strain, add garlic and simmer five minutes. Remove garlic and pour around Baked Lake Trout. Sprinkle with parsley.