Slices of Ham with Tarragon Cream Sauce

Tranches de Jambon au Crème à l’Estragon

Method

Arrange and season some sliced ham in a sauté pan as in the last recipe, put in the pan a little cream, say three tablespoonfuls to half a pound of ham, and make it quite hot. Break into a buttered sauté pan four whole eggs, add four tablespooonfuls of cream (that in which the ham was warmed can be used) a good pinch of finely chopped tarragon, a pinch of salt, a dust of cayenne, an ounce of butter broken up into little pieces, the pulp of one large tomato which has been rubbed through a sieve with a wooden spoon, a dessertspoonful of tarragon vinegar and a few drops of Marshall’s liquid carmine, stir all together over the fire till the mixture thickens to a creamy consistency, then turn it out on to a hot dish and arrange the slices of ham round it, and garnish the dish with little bunches of small croutons of fried bread; cut in rounds or dice shapes, and serve whilst hot. In making this dish reckon one egg to each person.

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