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.
© 1903 All rights reserved. Published by Taylor and Francis.