2948 Jambon de Prague Norfolk

Method

Prepare the ham as for Sous Croûte.

Serve at the same time 1) some nice slices of braised veal sweetbreads, 2) a dish of Petits Pois à la Paysanne, and 3) the braising liquid from the sweetbreads.

For service, each slice of ham should be accompanied with a slice of sweetbread, a spoonful of peas and a little of the braising liquid.

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