Jambon à la Chanoinesse
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 269. The excerpt below is the record exactly as published.
JAMBON A LA CHANOINESSE Having \Voached the ham as explained above, braise it in white wine, adding thereto three oz. of mushroom parings. Dish and send separately a garnish of large, fresh noodles, cohered with butter and a Soubise purée, and completed with a julienne of truffles
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