Send as an adjunct the braising-liquor of the veal sweetbread.
[1420—VARIOUS GARNISHES FOR BRAISED HAM]
The garnishes best suited to ham relevés are:—
Spinach; new broad beans; braised lettuce; endives; fresh peas à la paysanne.
Noodles; Spaghetti; various Macaronis; Gnochi; Purées of fresh beans, broad beans.
The most usual accompanying sauce is half-glaze with Madeira.
[1421—JAMBON SOUFFLÉ]
This is a variety of the ham [soufflés] given hereafter. The preparation used is the same, and it may be made either from raw or from cooked ham.
After having completely boned it, but for the end bone, which must be kept, cook the ham, and cool it.
Now cut it horizontally, one-half inch above its bone, from the extremity of the end bone to the head of the latter. At the last-mentioned point, make a vertical incision meeting and ending at the first; remove the cushion of ham, which should by now be quite separated from the rest of the joint, and put aside for some future purpose.