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