Ham à la Bourguignonne

Ingredients

• 1 ham
• Mirepoix à la Bordelaise
• fresh mushroom trimmings
• Pouilly white wine
• mousserons
• butter
• Sauce Madère

Instructions

1. Make up a Mirepoix à la Bordelaise with half fresh mushroom trimmings added, and braise the ham in it with Pouilly white wine.
2. Slice the mousserons, or ordinary mushrooms, in large slices and sauté them in butter.
3. Pass the braising stock with pressure to obtain the essence of the Mirepoix.
4. Add the mushrooms and this essence to a Sauce Madère.
5. Dish the ham and accompany it with the sauce.