1416—Jambon à la Chanoinesse

Having poached the ham as explained above, braise it in white wine, adding thereto three oz. of mushroom parings.

Dish and send separately a garnish of large, fresh noodles, cohered with butter and a Soubise purée, and completed with a julienne of truffles.

Serve separately a half-glaze sauce, combined with the braising-liquor, cleared of all grease and reduced.