Ham à la Chanoinesse
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 ham
- white wine (Chablis or Graves)
- a handful of fresh mushroom trimmings
- large fresh noodles
- butter
- purée Soubise
- truffles
- Glace de viande
Instructions
- Braise the ham in Chablis or Graves white wine with a handful of fresh mushroom trimmings.
- Cook the large fresh noodles and bind them with butter and purée Soubise, adding a julienne of truffles.
- Dish the ham and surround it with the noodles.
- Skim the fat from the braising wine and reduce it; add it to a well-buttered Glace de viande.
- Serve this separately.