Jambon à l'Anglaise

Ingredients

• Parboiled ham
• wrapped in a crust of paste made of flour and water
• with white wine
• butter
• seasoning

Method

1. 1

   Wrap parboiled ham in a paste made of flour and water.

2. 2

   Roast in a braising pan with white wine, butter, and seasoning.

3. 3

   Remove the crust and skin, cut into thin slices, and serve with a well-reduced brown sauce flavored with Madeira wine.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 267. The excerpt below is the record exactly as published.

butter, 1 oz. flour, 1£ gill milk, 3 yolks and 4 ivhites of eggs, \ teaspoonful aromatic seasoning, a little salt. Cut about two ounces of the ham into small dice of even size ; put these into a cup and add the cognac, cover and keep till required. Cut the remainder qf ham into small slices, and pound in a mortar, adding at the same time about a quarter of the quantity of milk above stated. When smooth, rub through a fine sieve. Melt the butter in a stewpan, stir in the flour, and cook for a few seconds over the fire. Add remainder of the milk gradually, stir with a wooden spoon till it boils, and cook for another ten minutes. Allow to cool a little, then put it in a mortar, add the ham puree, and mix thoroughly. Incorporate one by one the yolks of eggs. Season to taste with aromatics and salt, and pass the whole through a sieve. Add the diced ham and cognac. Whisk the whites of eggs to a stiff froth, and work carefully into the preparation. If the latter be found ENTREES CHAUDES DE VIANDES ( HOT MEAT DISHES) 325 too consistent add about a tablespoonful of Madeira or bechamel sauce (No. 202). Three parts fill a well buttered plain charlotte or timbale mould, place it in a shallow pan containing boiling water, and let come to the boil. Cover the mould with a greased paper, and steam in the oven from forty to forty-five minutes. To serve, un- mould quickly out on a hot dish, and pour some hot Madeira sauce round the base of the dish. 906. tJambon a V Anglaise. — Parboiled ham, wrapped in a crust of paste made of flour and water, set to roast in a braisiere (braising pan) with white wine

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