Jambon a la Marguerite

Ingredients

• 1 small York liam
• 1 carrot
• 1 onion
• 1 bouquet garni {No. 2}
• peppercorns
• 2 shallots
• 2 glasses champagne
• 1 oz. butter
• 1 quart stock
• 1 lb: pork sausages
• 1 pint demi-glace sauce {No. 237}

Method

1. 1

   Soak the ham in tepid water for twelve hours, take out the hip-bone, and place in a deep braising-pan with the carrot, onion, and bouquet garni.

2. 2

   Cover with water and cook slowly for 3 to 4 hours.

3. 3

   Lift out the ham and pour off the water.

4. 4

   Chop the shallots finely, fry in butter until golden, dilute with champagne and stock; lay in the ham and cook for 30 to 45 minutes with the vegetables and peppercorns.

5. 5

   Add the sauce.

6. 6

   Parboil the sausages, cut into pieces, egg, crumb, and fry in hot fat.

7. 7

   Take out the ham, cut slices, and dish up; reduce the sauce, skim and strain; garnish with fried sausages, and serve with the sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 358. The excerpt below is the record exactly as published.

Jambon a la Marguerite. — 1 small York liam, 1 carrot, 1 onion, 1 bouquet garni {No. 2), peppercorns, 2 shallots, 2 glasses champagne, 1 oz. butter, 1 quart stock, 1 lb: pork sausages, 1 pint demi-glace sauce {No. 237)

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