2933 Jambon à la Bourguignonne

Method

Braise the ham with a Mirepoix Bordelaise plus half its quantity of mushroom trimmings and some Pouilly wine.

Place the ham on a suitable dish and serve accompanied with 1) a Sauce Madère containing Mousserons or ordinary mushrooms cut in fairly thick slices and cooked in butter, and 2) the braising liquid from the ham passed firmly through a fine strainer to extract the essential flavours of the Mirepoix.

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