| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pork, Sauces, Meats, From cook4u |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Cooked ham in one piece |
| 2 |
tb |
Butter + 1tsp |
| 2 |
tb |
Flour |
| 1 |
c |
Milk |
| 1/8 |
ts |
Nutmeg |
| 1 |
tb |
Shallots, minced |
| 3 |
tb |
Dry sherry |
| 3 |
|
Slices hot buttered toast |
INSTRUCTIONS
1. Cut the ham into 1/2-in. or slightly smaller cubes. There should be
slightly more then 2 1/2 cups. Set aside. 2. Heat 2 tbsp of butter in a
saucepan and add the flour, stirring with a wire whisk. When blended, add
the milk, stirring rapidly with the whisk. Add the nutmeg. Bring to a boil
and let cook, stirring occasionally, about 5 min. 3. Meanwhile, heat the
remaining butter in a skillet and add the ham. Cook briefly, stirring. Add
the shallots and cook briefly, stirring. Stir in the sherry and heat
through. 4. Add the cream sauce to the skillet and turn off the heat. Stir
well to blend. 5. Spoon the ham in cream sauce over the toast.
This dish: Jambon a la creme
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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