Ham à la Muskau
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 ham
- Xérès (sherry)
- rissoles with spinach
- scarlet tongue
- Sauce Financière
- fresh truffles
Instructions
- Braise the ham in Xérès and glaze it.
- Make spinach rissoles with chopped scarlet tongue added; they may be given different shapes.
- Dish the ham and surround it with bouquets of the rissoles.
- Reduce the braising wine and add it, with sliced fresh truffles, to a Sauce Financière.
- Serve the sauce separately.