Cream ham
Instructions
Cut the ham into strips and place them in a bowl; pour over a glass of Brandy, stir and leave to macerate for an hour.
Meanwhile, Peel the livers and place them in a small saucepan: Add a small glass of Brandy, a tbsp of water, the Pernod and nut crumble and cook for about 10 minutes.
Then go around to the blender.
Sauté the ham in butter, add the liver sauce, starch and cook for 5 minutes.
Ingredients and dosing for 4 persons
- 300 g of ham into thick slices
- 150 g of chicken livers
- 1 teaspoon of cornstarch
- 2 tablespoons of pernod
- 2 cups of brandy
- 1 nut
- 30 g of butter
- Salt