Serve at the same time a garnish of Gnochi, spinach, or Soufflé au Parmesan (No. [2295a]
).
The best adjunct to Prague ham is a very light glaze prepared with Port wine, and buttered at the last minute.
[1419a—JAMBON DE PRAGUE A LA METTERNICH]
Prepare a ham “sous la cendre” as described above.
Send to the table with it as many fine collops of foie-gras, tossed in butter and each covered with a nice slice of truffle, as there are diners. Send also a timbale of asparagus-heads.
The waiter in charge then puts a slice of ham, a collop of foie-gras, and a tablespoonful of asparagus-heads on each plate and serves.
The sauce should be a Madeira flavoured with truffle essence.
[1419b—JAMBON DE PRAGUE A LA NORFOLK]
Prepare a ham as in No. [1419]. Serve each slice of it with one collop of braised veal sweetbread and one tablespoonful of fresh peas à la paysanne.