Ham ring with mushroom sauce
Instructions
Put the mushrooms soaked in warm water.
Pass the ham in the meat grinder, and collected in a bowl.
Prepare a bechamel sauce: melt 40 g of butter in a saucepan and Add flour, stirring with a wooden spoon to remove any lumps.
slowly dilute with warm milk, flavored with a pinch of salt and a pinch of pepper, spiced with a little grated nutmeg, then simmer for 10 minutes, never stop stirring.
Remove from heat and add the sauce of ham, cream, grated Emmenthal cheese and eggs.
Thoroughly mix the mixture and upside down while holding into a mold from the center hole with pudding and smooth walls, which you already buttered.
Beat a little mold on the table to eliminate air voids.
Bake in oven, Bain-Marie, for 30 minutes, at a constant temperature of 200 degrees.
Meanwhile prepare the mushroom sauce: Finely chop the onion and garlic and place to dry in a saucepan with remaining butter; Add the mushrooms, previously cleaned, wrung and shredded, and let them cook for a few minutes; then sprayed with white wine and, when evaporated, add salt and pepper; squirt then with the hot broth, in which melted the tomato sauce.
Simmer for 20 minutes, gentle flame.
Spent the time defendant, remove the mold from the oven, turn it upside down and dry it on the serving dish.
Turn inside the battered mushrooms with their sauce and serve.
Ingredients and dosing for 4 persons
- 100 g of dried mushrooms
- 200 g of ham
- 80 g of butter
- 40 g of flour
- 2 glasses of milk
- Salt
- Pepper
- Nutmeg
- 1/2 cup of cream
- 50 g of emmenthal cheese
- 3 eggs
- 1 cipollina
- 1 clove of garlic
- 1/2 cup of white wine
- 1/2 cup of chicken soup
- 1 tablespoon of tomato sauce