2944 Jambon Monselet

Method

Braise the ham with Sherry and glaze it.

Place on a suitable dish and surround with bouquets of Rissoles of spinach containing chopped salt ox tongue. These Rissoles may be moulded to different shapes as required.

Serve accompanied with a Sauce Financière containing slices of truffle and the reduced wine from the braising of the ham.

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