2939 Jambon aux Fèves de Marais

Braised Ham with Broad Beans

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Braise the ham with a suitable wine and glaze it.

Place on a suitable dish and serve accompanied with 1) a dish of buttered very fresh, broad beans, their skins removed and finally mixed with a little chopped savory, and 2) the braising liquid from the ham.