| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | July 1990 | 1 | Servings | |
INGREDIENTS
| 1 | T | Unsalted butter |
| 4 | Mushrooms, sliced thin | |
| 1 | Cucumber, peeled seeded | |
| and | ||
| sliced thin | ||
| crosswise about 1 | ||
| 1/2 cups | ||
| 2 | t | Finely chopped fresh |
| tarragon leaves plus | ||
| tarragon sprigs for | ||
| garnish if desired | ||
| 2 | T | Heavy cream |
| 1/4 | t | Dijon-style mustard |
| A 3/4-pound ham steak | ||
| trimmed |
INSTRUCTIONS
In a skillet melt the butter over moderate heat until the foam subsides and in it cook the mushrooms, stirring, until they begin to give off their liquid. Add the cucumber and cook the mixture, stirring, for 3 to 5 minutes, or until the cucumber is softened slightly. Stir in the chopped tarragon, the cream, and the mustard and cook the mixture until it is thickened slightly. Put the ham in a baking dish and spread it with the cucumber mixture. Bake the ham in the middle of a preheated 350°F. oven for 10 minutes, or until it is heated through, and garnish the top with the tarragon sprigs. Serves 2. Gourmet July 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2918
Calories From Fat: 2131
Total Fat: 236.7g
Cholesterol: 733.3mg
Sodium: 1156.8mg
Potassium: 2390.7mg
Carbohydrates: 12.9g
Fiber: 3.9g
Sugar: 6.9g
Protein: 174.6g