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HAM WITH MADEIRA SAUCE

(Belgian) - (The Belgian Cook-book)







Heat the ham in a double saucepan (bain marie). Boil the sweetbreads,
blanch them and let them fry in some butter.
Take flour and butter and melt them to a thick sauce, adding a tumbler of
water and Liebig which will turn your sauce brown. Fry half a pound of
mushrooms in butter and when brown, add them and the liquor to your sauce
with a good glass of madeira or sherry. Place your ham in the middle of
the dish, surround it with the sweetbreads, and pour over all the Madeira
sauce.
[_Mme. Vandervalle_.]











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