Crepes au Jambon

Ingredients

• some pancakes (as for preceding receipt)
• some lean ham
• a little Bechamel
• a good size piece of butter
• season highly

Method

1. 1

   Chop fine some lean ham, blend with a little Bechamel, incorporate a good size piece of butter and season highly.

2. 2

   Spread this preparation over the pancakes, roll them up, trim them and serve hot.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 5. The excerpt below is the record exactly as published.

iEPES AU Jambon — Pancakes with Ham. : Have ready some pancakes (as for preceding re- ceipt) . ' Chop fine some lean ham, blend with a little Becha- mel, incorporate a good size piece of butter and season highly. Spread this preparation over the pancakes, roll them up, trim them and serve hot. Crepes a la Romaine — ^Roman Pancakes. Prepare some light, small pancakes; fill them with d'Uxelle preparation, roll them as French pancakes, range them on a buttered dish, cover with Mornay sauce, and besprinkle with grated Parmesan cheese and some melted butter; bake in a hot oven, and serve immediately. Cretes de Coq farcis a la Villeroi^Stuffed Cocks^^ Combs, Villeroi Style Pick out some large cocks' combs (they are generally iijiported ready for use), wash in lukewarm water and make an opening where they were attached to the head ; then fill them with some sort of puree (either of foie gras, truffles, chicken or d'Uxelle stuffing) . Dip the combs in Villeroi sauce, egg and bread-crumb twice, and fry in hot lard. Serve separate some sauce (either tomato or truffle). Cretes de Coq Farcis a la Pompadour — Stuffed Cocks' Combs, Pompadour Style. Same as the preceding receipt, except that instead of dipping the combs in Villeroi sauce, dip them in puree of mushrooms. * Croutes de Jambon a l'Anglaise — Ham on Toast, English Fashion. CHop fine some cooked lean ham, blend with a little Bechamel

Cook this with the app: pantry check, scaling, and the assistant.