Recipe: Jambon à l'os et crème au Banyuls

1 Cut your mushrooms into quarters

2 In a sauté pan melt a knob of butter then add your minced shallot and mushrooms, salt and pepper
then sweat for 10 minutes covered.
Then add 15cl (0.6 cup) of cream let reduce by half then add the Banyuls* let reduce a little more then add your veal stock and reduce until you have a sauce of the desired consistency. Correct the seasoning then "mount it" like a mayonnaise by mixing a few small dice of very cold butter off the heat.
Transfer your preparation and keep it warm in a bain-marie.

3 During these preparations you will have time to prepare your spinach garnish.
In a sauté pan heat a large knob of butter until it is dark brown (beurre noisette) then add and quickly cook your spinach (1 minute) salt and pepper by adding a pinch of nutmeg and add 10 cl (0.4 cup) of cream then keep warm covered.
Finishing
Place your 4 slices of ham on an ovenproof dish then pour the sauce over and bring to a boil.
Plate on hot plates then mold your spinach in a small circle and top with toasted hazelnuts.
*You can replace your Banyuls with a good muscat de Rivesaltes from this fabulous Sarda-Malet estate for example.