| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Grains |
|
Ham, Sauces, Fruits |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
tb |
Shallots, chopped fine |
| 1 |
c |
Cubed ripe tomatoes |
| 6 |
tb |
Dry white wine |
| 1 |
c |
Heavy cream |
| 1 |
lb |
Thinly sliced ham |
| 1 1/2 |
c |
Small white seedless grapes |
INSTRUCTIONS
1. 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. 6. 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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