Slices of Ham with Tomatoes

Tranches de Jambon aux Tomates

Preparation info

    • Difficulty


Appears in

Mrs A.B. Marshall's Cookery Book

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

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Cut some Cooked ham into neat thin slices, put them into a buttered sauté pan or baking tin and sprinkle them with a little very finely chopped eschalot and parsley, place a well buttered paper over and cook in a moderate oven for ten to twelve minutes; dish up on a hot dish and pour boiling tomato sauce over the slices; sprinkle the dish all over with finely chopped cooked button mushrooms and parsley; garnish round the edge of the dish here and there with little bunches of the hard boiled yolk of egg which has been rubbed through a wire sieve, and serve very hot.