2934 Jambon à la Chanoinesse

Method

Braise the ham with white wine using Chablis or Graves and adding 100 g ( oz) mushroom trimmings.

Place on a suitable dish and surround with a garnish of fresh noodles mixed with butter and Purée Soubise and completed with a Julienne of truffle.

Serve accompanied with a well buttered meat glaze to which has been added the braising liquid, passed through a fine strainer, skimmed of fat and reduced.

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