| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
July 1990 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 4 |
lg |
Mushrooms; sliced thin |
| 1 |
|
Cucumber; peeled, seeded, and |
|
|
; sliced thin |
|
|
; crosswise (about 1 |
|
|
; 1/2 cups) |
| 2 |
ts |
Finely chopped fresh tarragon leaves plus |
|
|
; tarragon sprigs for garnish if desired |
| 2 |
tb |
Heavy cream |
| 1/4 |
ts |
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
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