Chapter XV · Relevés and Entrées · No. 1420
1420—Various Garnishes for Braised Ham
The garnishes best suited to ham relevés are:—
Spinach; new broad beans; braised lettuce; endives; fresh peas à la paysanne.
Noodles; Spaghetti; various Macaronis; Gnochi; Purées of fresh beans, broad beans.
The most usual accompanying sauce is half-glaze with Madeira.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1420, p. 466. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →