Ham à la Jurasienne

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 1 Spanish onion, coarsely chopped
    • 2 carrots, coarsely chopped
    • 6 tablespoons butter


    Sauté coarsely chopped onion and carrot in a heatproof casserole with 4 tablespoons butter until golden. Sprinkle lightly with flour; moisten with beef stock to which you have added tomato concentrate, a bouquet garni, and a little salt and freshly ground black pepper; simmer gently for 20 minutes. Strain sauce and add port.

    Mix freshly grated Gruyère, egg and double cream to a s