Cured ham with vinegar and caramelized shallots (Jambon poêlé aux échalotes) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 23) by Paula Wolfert

  • shallots
  • bay leaves
  • red wine vinegar
  • duck fat
  • Bayonne ham
  • thyme sprigs
  • EYB Comments

    Can substitute serrano ham for Bayonne ham.

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

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 serrano ham for Bayonne ham.

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