Flaming Canapés of Mountain Ham

Jambon de Montagne Flambé

Preparation info

  • For


    • Difficulty


    • Ready in

      20 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

These are classic French-style canapes, each small slice of ham resting on a crisply fried round of toast, covered with a sauce of sour cream and eggs, touched with the tartness of tarragon wine vinegar and flamed with the robust brandy of Armagnac. (See menu and wine suggestions.)


Staple Items

  • Butter (about 4 Tb)
  • Egg yolks (2 large)
  • Tarragon white wine vinegar


In a sauté pan over medium frying heat melt 2 tablespoons of the butter and lightly brown on both sides the 12 bread rounds. Lay them out at once on a warm serving platter and hold them in a keep-warm oven. Add more butter, as needed, to the sauté pan and quickly brown the 24 slices of ham. Place tw