2947 Jambon de Prague Metternich

Method

Prepare the ham as for Sous Croûte.

Serve at the same time 1) some nice thick slices of foie gras, shallow fried in butter then each covered with a large slice of truffle, 2) a dish of buttered asparagus tips and 3) a Sauce Demi-glace finished with truffle essence.

For the actual service, on each plate place a slice of ham, a slice of foie gras, a spoonful of asparagus tips and a little of the sauce.

Loading
Loading
Loading