| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Grains |
|
Fruits, Ham, Sauces |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Butter |
| 1 |
T |
Shallots, chopped fine |
| 1 |
c |
Cubed ripe tomatoes |
| 6 |
T |
Dry white wine |
| 1 |
c |
Heavy cream |
| 1 |
lb |
Thinly sliced ham |
| 1 1/2 |
c |
Small white seedless grapes |
INSTRUCTIONS
Preheat the oven to 400. 2. Melt 1 tbsp of butter in a saucepan and
add the shallots. Cook briefly, then add the tomatoes. Cook about 10
min., stirring occasionally. Add 4 tbsp of the wine and cook about 3
min. Stir in the cream. Simmer about 15 min. 3. Butter a oval baking
dish( a dish measuring about 9 x 12 x 2 in. is ideal). Roll up the ham
slices into cigarette shapes not quite 1-in. in diameter. Arrange the
rolls close together in the dish, side by side in a neat row. Melt the
remaining butter and brush over the ham rolls. Set aside. 4. Put the
sauce through a fine strainer. Return to the saucepan and cook about 5
min. longer. 5. Meanwhile, place the grapes in a small skillet with
the remaining wine. Bring to a boil and cook, shaking the skillet,
about 3 min. Do not over cook or the grapes will become mushy. They
must retain a nice texture and shape. Add the sauce and bring to a
boil, stirring. Place the ham in the oven and bake about 5 min., just
to heat through. 7. Pour the grapes and the sauce over the ham. This
dish: Roulades de jambon veronique From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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