Ham Rolls À La Marquise
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 slices cooked ham
- 250 g sausae meat
- 1 large can asparagus
- broth
- food starch
- 100 ml cream
Print Recipe
Pin Recipe Instructions
- Lay out the ham slices and coat with sausage meat. Place 1 - 3 asparagus spears (depending on thickness) on each slice and roll up the slices. Bring the broth to the boil in a wide pan (the rolls should be next to each other) and put the rolls in with the seams facing down. Let it steep for approx. 10 minutes below the boiling point. Remove the ham rolls and set aside, covered.
- Use 300 ml of stock (if you like, you can replace 50 ml of stock with 50 ml of asparagus stock from the can) for the sauce. Bring the broth to the boil, thicken with the mixed cornstarch and refine with the cream. Put the rolls back in and let them get hot.
- Pasta that is not too wide and tossed in butter goes well with it. I always do more than we eat at once. The ham rolls à la Marquise taste just as good cold as they are hot.
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