Jambon à la Bayonnaise (Ham, Bayonne Style)

Ingredients

• 1 ham
• Madeira
• 500 grammes rice
• 1 large onion
• 1 litre and a half of consommé
• 3 medium tomatoes
• 20 small cooked mushroom caps
• 20 chipolata sausages
• butter
• 125 grammes Beurre noisette
• sauce Madère

Instructions

1. Braise the ham in Madeira and glaze it.
2. Prepare a riz Pilaw with 500 grammes of rice, a large chopped onion and a litre and a half of consommé.
3. Halfway through the cooking, add 3 medium tomatoes, peeled, pressed and chopped, 20 small cooked mushroom caps, and 20 chipolata sausages stiffened in butter.
4. Ten minutes before serving, moisten the rice with 125 grammes of Beurre noisette.
5. Dish the ham and serve with it, at the same time, the rice in a timbale and a sauce Madère.