Ham of Young Wild Boar à l'Aigre-Doux (Sweet-and-Sour)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- ham of young wild boar
- sauce Romaine
- cherries in vinegar
- prunes
- chocolate
Instructions
- Braise the ham by the ordinary method.
- With the braising stock, prepare a sauce Romaine.
- Add to this sauce cherries in vinegar and stoned prunes.
- Add the chocolate, dissolved in water, only at the last moment.
- Serve the ham with this garnish-sauce.