2948 Jambon de Prague Norfolk

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.