Ham Porte Maillot Recipe
Ingredients
1/2 cup carrots
1/4 cup onion
1/2 clove garlic
1/4 cup celery
1/2 cup cauliflower
2 leaves lettuce
1/4 cup fat
1/2 cup cooked
Lima beans
1/2 to 3/4 cup dry white wine
Baked ham
Directions
Originated by a restaurant just outside the porte maillot, one of the gates of Paris, this dish brings a new flavor to a baked ham.
We have substituted dried Lima beans for the French white bean that is infrequently used in America.
Cut the carrots, onion, garlic, celery, cauliflower and lettuce in long narrow shreds.
Simmer them on the cooking fat but do not brown.
When cooked add the previously cooked lima beans and the white wine.
Cook together one minute and serve around a hot baked ham or as a sauce for left-over ham that has been reheated over steam
We have substituted dried Lima beans for the French white bean that is infrequently used in America.
Cut the carrots, onion, garlic, celery, cauliflower and lettuce in long narrow shreds.
Simmer them on the cooking fat but do not brown.
When cooked add the previously cooked lima beans and the white wine.
Cook together one minute and serve around a hot baked ham or as a sauce for left-over ham that has been reheated over steam
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