Ham à la Maillot
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 ham
- Madeira
- garnish à la Maillot
- thickened gravy
Instructions
- Braise the ham in Madeira and glaze it.
- Dish it and surround it with a garnish à la Maillot arranged in well-separated bouquets.
- Add part of the braising wine to a thickened gravy and serve it separately.