Ham Steaks With Curry Sauce (Jambon Le Tout Paris)
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
54
Sourness
48
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 cup
Clarified Butter3 tbsps
Cognac (warmed)1.5 cups
Heavy Cream1.5 tsps
Curry Powder1 tbsp
Parsley (minced)Directions:
1
In a large skillet, brown ham steaks on both sides in clarified butter
2
Add Cognac, ignite it, and shake the pan until the flames go out
3
Stir in cream and curry powder and simmer the sauce over moderate heat for 5 minutes
4
Transfer ham to a heated serving platter and reduce the sauce until it is slightly thickened
5
Pour the sauce over the ham and sprinkle it with minced parsley
6
In a large skillet, brown ham steaks on both sides in clarified butter
7
Add Cognac, ignite it, and shake the pan until the flames go out
8
Stir in cream and curry powder and simmer the sauce over moderate heat for 5 minutes
9
Transfer ham to a heated serving platter and reduce the sauce until it is slightly thickened
10
Pour the sauce over the ham and sprinkle it with minced parsley