Today, I offer you a simple recipe that everyone loves. As always, it's only worth making if you use good ingredients. You'll notice that now we use raw spinach, whereas before we would cook it in water. To add my personal touch, I add a few sorrel leaves to enhance the flavor.
1 In a large saucepan, pour in the cream, Chablis, and chopped shallot. Season lightly with salt, add freshly ground pepper and a touch of nutmeg.
2 Once boiling, add the spinach and sorrel leaves. Cook for 8 minutes, then drain the spinach and sorrel mixture. Reduce the sauce by half, then add the spinach back into it. Now is the time to place the ham slices on top. Cover for a few moments to warm them through.
3 Serve on warm plates with the ham slices arranged in the center, and generously coat with your cream sauce.
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