Bayonne skin with mustard sauce

Ingredients for Bayonne skin with mustard sauce

Instructions for Bayonne skin with mustard sauce

To prepare the Bayonne skin with mustard sauce recipe, please follow these instructions:

Bring the water to boil, put the ham and simmer for 1 hour, just below the boiling point, turn off the heat and let it draw for an hour in the water before serving.

Peel the golden roots and cut them into spelled about 5 cm long, remove the outer leaves on the sprouts and halve them if necessary. The spring bulbs are cleansed and cut obliquely for approx. 5 cm. pieces.
Start boiling the carrots as they cook the longest, approx. 20 minutes. The sprouts must have approx. 8 minutes, and sheepbugs only about 1 minute.

Sovs: Melt the butter and stir the flour in it. Add the soup from the ham gradually and spoon with cream. Taste with mustard and salt. Let boil 2 minutes.


Serve the ham, cooked in the soup without boiling, cut into nice slices. Give vegetables, potatoes and sauce to.