Jambon de Prague sous la Cendre
From A guide to modern cookery, 1909
Serves 1
Best served with a light glaze prepared with Port wine.
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.
MBON A LA PRAGUE SOUS LA CENDRE Poach the ham and drain it on a dish. Remove the skin and all the black, outside parts. Prepare a piece of patty paste large enough to enclose the ham. Besprinkle the surface of the ham with powdered sugar; glaze quickly at the salamander, and place the ham (glazed side undermost) on the layer of paste. Draw the ends of the paste towards each other; seal them together, with the help of a little moisture, in such wise as to enclose the ham completely; turn the latter over, and put it on a tray with the sealed side of the paste lying underneath. Guild and streak, make a slit in the middle of the paste for the escape of steam, and put the joint in the oven. Leave it there until the paste is dry and well coloured. After taking the ham out of the oven, inject into it, through a pre- riety 466 GUIDE TO MODERN COOKERY pared hole, a large wineglassful of Port wine or Sherry. Stop up.the hole with a little pellet of paste; dish, and serve imme- diately. Serve at the same time a garnish of Gnochi, spinach, or Soufflé au Parmesan
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Cook this with the app: pantry check, scaling, and the assistant.