Chapter XV · Relevés and Entrées · No. 1419a
1419a—Jambon de Prague à 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1419a, p. 466. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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