Ham Napoleon "jambon Mille Feuilles"

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Recipe by JC in Texas

From "California Wine Country Cooking, Volume II, by Yvonne Boulleray.

Ingredients Nutrition


  1. Cut 1 ham slice in small pieces. In a food processor or blender, combine cream cheese, mustard, lemon juice, peanuts, chives, chervil, and cayenne pepper. Blend to a creamy consistency, then add the raisins and chopped ham, mixing with a spatula.
  2. Spread a sheet of aluminum foil on the table. In the center, place one slice of ham. Cover with a thick layer of the cream cheese mixture. Repeat until all the cheese and ham have been used up, ending with a slice of ham. Making an even rectangle, fold the foil over the sandwich. Wrap it tightly and refrigerate several hours or overnight.
  3. When ready to serve, make the dressing: In a bowl, combine the cream, ketchup, brandy, lemon juice, salt and pepper and blend together. Spread the shredded lettuce on a platter. Slice the ham sandwich into 5 portions. Arrange the portions on top of the lettuce, pour the dressing over the meat and garnish with sliced tomato. Serve chilled.

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