1417—Jambon à la Choucroûte

Completely cook the ham by poaching; skin and trim it.

If served whole, send, separately, some braised sauerkraut and potatoes, freshly cooked à l’anglaise. Serve a half-glaze sauce with Rhine wine at the same time.

If served already carved, arrange the slices in a circle on a round dish; put the sauerkraut in their midst, and border with the potatoes.

Serve, separately, the same sauce as before.