Creamy Madeira sauce for braised ham from All About Braising: The Art of Uncomplicated Cooking (page 390) by Molly Stevens

  • apricot jelly
  • shallots
  • Show all ingredients...

  • EYB Comments

    Can substitute redcurrant jelly for apricot jelly. This recipe uses braising liquid from the Ham braised in Madeira with rosemary & green peppercorns recipe on p. 388.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ham braised in Madeira with rosemary & green peppercorns

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute redcurrant jelly for apricot jelly. This recipe uses braising liquid from the Ham braised in Madeira with rosemary & green peppercorns recipe on p. 388.

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