2935 Jambon à la Choucroûte

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Completely cook the ham by poaching, remove the skin and trim off the excess fat.

If to be served whole, surround the ham with braised sauerkraut and freshly cooked boiled potatoes.

If to be served cut in slices, arrange them overlapping in a circle and place the braised sauerkraut and boiled potatoes in the centre.

In either case, serve accompanied with a Sauce Demi-glace finished with Rhine wine.