Flaming Canapés of Mountain Ham

Name: Flaming Canapés of Mountain Ham (Jambon de Montagne Flambé)
Prep time: 20 min
Total time: 20 min
Yield: For 4 people
Cuisine: French
Ingredients: Sour cream (1 cup); Armagnac (⅛ cup); Egg yolks (2 large); Butter (about 4 Tb); Slices of dry-cured, dark-smoked ham, cut to fit the bread rounds (24); Slices of dry-cured, dark-smoked ham, cut to fit the bread rounds (24); Crystal salt, freshly ground black pepper; Crystal salt, freshly ground black pepper; Neat crustless rounds of bread to be fried in butter (12); Neat crustless rounds of bread to be fried in butter (12); Neat crustless rounds of bread to be fried in butter (12); Tarragon white wine vinegar (2 Tb)

Jambon de Montagne Flambé

Preparation info

For
4
people

Difficulty
Easy
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.)

Ingredients

Staple Items

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

Europe
France
Starter
Mediterranean

Method

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