Ham braised in wine (Jambon braisé Morvandelle) from Mastering the Art of French Cooking, Volume One (page 391) by Julia Child and Louisette Bertholle and Simone Beck

  • carrots
  • onions
  • Show all ingredients...
  • Serves : 16-20

  • EYB Comments

    Can substitute dry white vermouth for white Burgundy wine, rendered ham fat for butter, cooked picnic shoulder for cooked ham, and brown stock or beef bouillon for white stock. See recipe for suggested vegetable accompaniments.

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

Accompaniments: Cream and mushroom sauce 1; Cream and mushroom sauce 2

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 dry white vermouth for white Burgundy wine, rendered ham fat for butter, cooked picnic shoulder for cooked ham, and brown stock or beef bouillon for white stock. See recipe for suggested vegetable accompaniments.

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