2943 Jambon à la Milanaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Braise the ham with Marsala and glaze it.

Place on a suitable dish and serve accompanied with 1) a Milanaise garnish, and 2) a light Sauce Demi-glace, strongly flavoured with tomato.