Jambon Porte-Maillot (Ham in Crust)
Soak an old-fashioned smoked ham in cold water to cover for at least 24 hours before cooking. Drain and scrub it thoroughly in fresh cold water. Put it, skin side down, in a large kettle with water to cover and bring the water slowly to a boil. This should take about 1 hour. Simmer the ham gently for 20 minutes per pound, or until done. Do not pierce it with a fork. The turn is done when the little bone in the shank end is loose. Remove the ham from the kettle and cut off the skin and surplus fat, leaving a layer of fat about ½ inch thick. Put the ham in a roasting pan, Sprinkle it with a generous ¼ cup sherry or Madeira and 1 ½ cups Madeira sauce (see below), and cook in a moderately hot oven (400°F.) until brown, basting often.
Make a standard bread dough with 6 cups white flour or half white and half rye flour, let the dough rise once, and punch it down. Roll out about one third of the dough in a sheet ½ inch thick and a little larger than the ham and place the ham in the center. Roll out the remaining dough and cover the ham. Press the edges together and seal. Make a bole in the top of the dough to let the steam escape and brush the dough with an egg beaten with a little milk. Place the wrapped ham on a large baking sheet and bake in a moderately hot oven (400° F.) until the dough is well browned.
To serve, cut off enough crust to permit carving and add a piece of the crust to each serving of ham. Make a Madeira sauce in the pan in which the ham was roasted and serve it in a sauceboat.
Madeira Sauce
Reduce 2 cups brown sauce (see January, 1951) to 1 cup. Add 1/3 cup Madeira. Bring the sauce to a boil bur do not let it actually boil or the fine flavor of the wine will be lost.
Côte de Veau 9ft Papillate (Veal Chops en Papillate)
Season 6 veal chops. ½ inch thick, with salt and pepper. Saute them gently in 3 tablespoons butter in a skillet for 20 to 25 minutes, or until they are golden brown on both sides.
Prepare a mushroom duxelles sauce as follows: Cook ½ pound mushrooms, minced, in a saucepan with 2 te-spoons butter, 1 teaspoon chopped shallot or onion, ½ teaspoon Stilt, and 1 teaspoon chopped parsley until all the moisture is cooked away. Add 1 cup thick cream sauce and mix thoroughly.
Cut 12 rectangles of white paper. 8 ½ by 11 inches, into heart shapes. Lay the beans on a te in pairs and butter them. Put thin slices of cooked ham about the size of (he chops on 6 of the papers and put a spoonful of mushroom duxelles sauce on the ham slices. Lay a cooked chop on this, pour the remaining sauce on the chops. and top with thin slices of cooked ham. Cover with the other paper hearts, butter side down, and roll and pinch the edges together securely. Put the packages on a large baking sheet and bake in a moderately hot oven (400° F.) for 5 or 6 minutes, or until the cases start to brown. Cut around the sides of the papillote with a small sharp punted knife and roll up the flap to uncover the contents. The chops, served on individual plates, arc eaten from the paper cases.
Fish Filets en Papillote
Brush 6 medium fish filets generously with butter and bake them on a heated baking sheer under the broiler flame for 5 to 6 minutes, or until golden brown. Prepare a mushroom duxelles sauce (see the preceding recipe). Cut 12 pieces of white paper 8 ½ by 11 inches into heart shapes. Lay the hearts on a te in pairs and butter them. Put a generous spoonful of mushroom duxelles sauce on 6 of the papers, place a broiled fish filet on top, and pourthe remaining sauce over the filets. Cover with the other paper hearts, butter side down. and roll and pinch the edges together securely. Bake the packages on a large baking sheet in a moderately hot oven (400° F.) for 5 to 6 minutes, or until the cases start to brown. Cut around the sides of the papillote with a small sharp pointed knife and roll up the (lap to uncover the contents. Fat the fish, served on individual plates, from the paper cases.
Faisan Souvarov (Pheasant Souvarov)
Clean a pheasant and make a stuffing as follows: Cut about ½ pound pâté de foie gtas into large pieces or sauté fresh goose liver in butter and combine it with 3 or 4 pieces of truffle, a little salt and pepper, asprinkling of cognac, and 2 teaspoon glace de viande or 1 tablespoon beef extract. Stuff the bird and sew the opening neatly. Truss the bird to hold legs and wings close to the body. Place the pheasant in a buttered roasting pan with 2 tablespoons butter and arrange slices of fresh larding pork over the breast. Cook for about 35 to 40 minutes in a moderately hot oven, 400° F. Discard the larding pork, untruss the bird, and put it in an oval casserole just large enough to hold it. Add to the casserole 10 to 12 pieces of truffle tossed in hot butter.Pour the fat from the roasting pan and add to the juices in the pan ¼ cup sherry or Madeira, ½ cup Madeira sauce, a few spoonfuls of truffle juice, and 2 tablespoons cognac. Stir the sauce over a low flame until nearly boiling, remove from the lire, and strain over the pheasant.
Cover the casserole with a lid that has a small hole in the top to let the steam escape, seal the edge with a stiff paste made with flour and water, and cook in a moderately hot oven (400° to 425° F.) for 18 to 20 minutes. Serve in the casserole. Break the seal and remove the cover of the casserole at the te so the guests may enjoy the aroma of the savory steam.
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