Jambon Chaud Mode d’Ici

• 4 shallots, finely chopped
• ¼ pint dry white chablis
• 4 tarragon leaves, finely chopped

Makes a good sauce piquante with a reduction of finely-chopped shallots, dry white Chablis and a few tarragon leaves. Moisten with rich beef stock. Add tomato concentrate; cover and simmer gently for an hour on a very low heat.

Add an equal quantity of cream to this sauce and simmer for 10 minutes more. Pass through a fine sieve; add butter and serve on hot ham slices. Serve very