This is another recipe suitable for a party, but rather more extravagant than Chicken Pilaff. It freezes well and reheats perfectly. The recipe comes from the Burgundy area of France and takes its name from the Morvan forests.
Soak the ham in cold water overnight and discard the water the next day. Place the ham in a large saucepan and cover with fresh, cold water. Bring it slowly to the boil and discard the water. Repeat the process once or twice more, depending on how salty the ham is. (This is particularly important if the dish is to be frozen because freezing seems to intensify the salty taste.)
Meanwhile, melt the butter and oil in a casserole large enough to take the ham. Toss the sliced carrots and onions in the fat and sweat for 10 minutes approx. Place the ham on top of the vegetables and add the parsley, bay leaf, peppercorns, thyme and cloves. Pour over the wine and stock; cover, bring to the boil and simmer on top of the stove or in a moderate
To make the sauce cook the onion or shallot in
To make the liaison, mix the egg yolks with
Spoon the sauce over the slices of ham in the serving dish (may be prepared ahead to this point). Reheat in a moderate
© 1990 Darina Allen. All rights reserved.