Ham In Cream Sauce
|Cooked ham slices||1 Pound|
|Dry white wine||1 Cup (16 tbs)|
|Mushrooms||2 Cup (32 tbs), sliced|
|Lemon juice||1 Tablespoon, strained|
|Shallot||1 Teaspoon, finely chopped|
|Tomatoes||4 , peeled, seeded and roughly chopped|
|Heavy cream||1 Cup (16 tbs)|
Arrange the ham slices in a gratin dish, sprinkle with a little of the wine, and put the dish, covered (with foil if it has no lid), in a 300° F. [150° C] oven while preparing the sauce.
Place the mushrooms in a saucepan with the lemon juice, water and half of the butter.
Cover and cook over high heat until they come to a foaming boil.
Strain the mushroom liquid into another saucepan, reserving the mushrooms.
Add the remaining wine and the shallot to the mushroom liquid and cook the mixture, uncovered, over high heat until reduced by half.
Add the tomatoes and cook for 20 minutes to reduce again.
Add the cream and cook until the sauce is thick.
Drain the juices from the ham dish into the sauce, and correct the seasoning of the sauce with salt and pepper.
Take the sauce off the heat and whisk in the remaining butter.
Spread the mushrooms over the ham, and cover the mushrooms and ham with the sauce.