Ham Bourguignonne

By corlear

Jambon à la Bourguignonne (E.)

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Ingredients

ham
Mirepoix Bordelaise
fresh mushroom peelings
Pouilly white wine
Madeira Sauce
thick slices of mushrooms
butter

Details

Preparation

Step 1

Braise the ham in a Mirepoix Bordelaise to which half its quantity in fresh mushroom peelings and Pouilly white wine have been added. Serve the ham with Madeira Sauce enriched with (1) thik slices of mushrooms sauteed in butter and (2) the braising stock pressed through a strainer.