Slices of Ham with Tarragon Cream Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
for the ham
for the cream sauce
for garnish
Instructions (8)
  1. Arrange and season some sliced ham in a sauté pan as in the last recipe.
  2. Add three tablespoonfuls of cream to the pan and heat it.
  3. Break four whole eggs into a buttered sauté pan.
  4. Add four tablespoonfuls of cream (that in which the ham was warmed can be used), a good pinch of finely chopped tarragon, a pinch of salt, a dust of cayenne, an ounce of butter broken up into little pieces, the pulp of one large tomato which has been rubbed through a sieve with a wooden spoon, a dessertspoonful of tarragon vinegar and a few drops of Marshall’s liquid carmine.
  5. Stir all together over the fire till the mixture thickens to a cream consistency.
  6. Turn it out on to a hot dish and arrange the slices of ham round it.
  7. Garnish the dish with little bunches of small croûtons of fried bread, cut in rounds or dice shapes.
  8. Serve whilst hot.
Original Text
Slices of Ham with Tarragon Cream Sauce. (Tranches de Jambon au Crème à l’Estragon.) Arrange and season some sliced ham in a sauté pan as in the last recipe, but in the pan put a little cream; say three table- spoonfuls to half a pound of ham, and make it quite hot. Break into a buttered sauté pan four whole eggs, add four tablespoonfuls of cream (that in which the ham was warmed can be used) a good pinch of finely chopped tarragon, a pinch of salt, a dust of cayenne, an ounce of butter broken up into little pieces, the pulp of one large tomato which has been rubbed through a sieve with a wooden spoon, a dessertspoon-ful of tarragon vinegar and a few drops of Marshall’s liquid carmine, stir all together over the fire till the mixture thickens to a cream consistency, then turn it out on to a hot dish and arrange the slices of ham round it, and garnish the dish with little bunches of small croûtons of fried bread; cut in rounds or dice shapes, and serve whilst hot. In making this dish reckon one egg to each person.
Notes
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