3555 Jambon de Marcassin à l’Aigre-Doux

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Braise the ham in the usual manner.

With the braising liquid, prepare a Sauce Romaine and to this sauce add some pickled cherries, some cooked and stoned prunes and a little chocolate dissolved with water, added at the last moment.

This type of garnished sauce is also popularly used in the central regions of Italy where it has, however, an extra addition of chopped pine kernels and chopped, candied orange and citron peel.