Tranches de Jambon a la Creme (Ham Slices in Fresh Cream Sauce)
This Julia Child recipe immediately follows the Ham in Madeira sauce (10/25/11) that we made before and LOVED! In the into to this recipe Julia says that "this famous recipe is the same idea as the preceding one, but with a richer, more delicate sauce." Well it was indeed very similar, but I think that we all liked the first one better. The main difference is that the first sauce had ham stock in it; it could be, however, that the ham we used this time was smokier in flavor which made it into the sauce. Either way it was good, but next time we will make the first version. Tranches de Jambon a la Creme (Ham Slices in Fresh Cream Sauce) 3 lbs of cooked ham, sliced 1/4" thick 2 Tb butter 1 Tb oil 2 Tb shallots(or green onions), chopped 2/3 cup Madeira or Port 3 Tb cognac 2 cups whipping cream 2 Tb Dijon Mustard mixed with 1 Tb tomato paste and 2 Tb whipping cream Big Pinch of Black Pepper Trim off any excess fat on the ham and pat dry with paper t...
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