Jambon A La Creme Au Gratin
Nutrition
Calories: 648.07 kcalCarbohydrates: 14.85 gProtein: 32.28 gFat: 48.84 gSaturated Fat: 26.56 gCholesterol: 166.67 mgSodium: 1691.38 mgFiber: 0.21 gVitamin A: 32.291 IUCalcium: 296.83 mgIron: 1.78 mg
Ingredients
- 1-1/2 oz. of butter
- 2 tbsp of flour
- 4 tbsp of warmed white wine
- 1/2 pint of warmed milk
- salt
- milled pepper
- hot water
- 4 or 5 tbsp of fresh thick cream
- 2 tbsp of grated Gruyère or Parmesan cheese
- 1/2 lb. ham cooked
Instructions
- Make a cream sauce with 1-1/2 oz. of butter, 2 tablespoons of flour and, when these have amalgamated, 4 tablespoons of warmed white wine. Then add pint of warmed milk. Season with a little salt and a generous amount of freshly milled pepper. Simmer this sauce, very gently, stirring frequently, for 15 minutes. Now transfer the saucepan in which it is cooking into another large and shallow one containing hot water (or, of course, a proper bain-marie if you happen to possess such a thing) and add 4 or 5 tablespoons of fresh thick cream. Stir again. Lastly, add 2 tablespoons of grated Gruyère or Parmesan cheese. The cheese must not dominate the sauce but is there to give it pungency, as a condiment. Add more salt if necessary, always taking into consideration the saltiness of the ham. Of this you need 1/2 lb., cooked, and cut in thin even slices. Into a shallow gratin dish, pour a little of the cream sauce. On top put the ham, in one layer, with the slices overlapping each other. Cover completely with the rest of the sace. Add some minuscule little knobs of butter. Place in a hot oven, near the top, for 5 to 10 minutes. Finish under a hot grill for a minute or two and serve immediately, when the surface is blistering and bubbling.
- Now transfer the saucepan in which it is cooking into another large and shallow one containing hot water (or, of course, a proper bain-marie if you happen to possess such a thing) and add 4 or 5 tablespoons of fresh thick cream. Stir again. Lastly, add 2 tablespoons of grated Gruyère or Parmesan cheese. The cheese must not dominate the sauce but is there to give it pungency, as a condiment. Add more salt if necessary, always taking into consideration the saltiness of the ham. Of this you need 1/2 lb., cooked, and cut in thin even slices.
- Into a shallow gratin dish, pour a little of the cream sauce. On top put the ham, in one layer, with the slices overlapping each other. Cover completely with the rest of the sauce. Add some minuscule little knobs of butter. Place in a hot oven, near the top, for 5 to 10 minutes. Finish under a hot grill for a minute or two and serve immediately, when the surface is blistering and bubbling.