1418—Jambon à la Maillot

Poach the ham; braise it, and glaze it at the last moment. Set it on a long dish, and surround it with the following garnish, arranged in alternate heaps:—Carrots and turnips, cut to the shape of large, elongated olives, cooked separately in consommé, and glazed; small onions cooked in butter; braised and trimmed half-lettuces; peas and French beans cohered with butter separately.

Serve apart a thickened gravy combined with some of the braising-liquor, cleared of all grease.