Sautéed ham slices - cream and Madeira sauce (Tranches de jambon Morvandelle) from Mastering the Art of French Cooking, Volume One (page 397) by Julia Child and Louisette Bertholle and Simone Beck

  • cooked ham
  • Madeira wine
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute green onions for shallots; white stock, brown stock, or beef bouillon for ham stock; and Port wine for Madeira wine. See recipe for a variation.

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Notes about this recipe

  • Eat Your Books

    Can substitute green onions for shallots; white stock, brown stock, or beef bouillon for ham stock; and Port wine for Madeira wine. See recipe for a variation.

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