Ham Napoleon "jambon Mille Feuilles"

Submitted by JC in Texas

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

 

• Ready In: 1hr
• Ingredients: 17
• Serves: 5

ingredients

• 7 slices boiled ham
• 16 ounces cream cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 1⁄2 cup raisins
• 1⁄2 cup salted peanuts
• 6 sprigs chives
• 6 sprigs chervil
• 5 lettuce leaves, shredded
• 1 sliced tomatoes
• cayenne pepper

• cream sauce

• 6 tablespoons heavy cream
• 1 tablespoon brandy
• 3 tablespoons ketchup
• 1 teaspoon lemon juice
• 1 pinch cayenne
• 1 teaspoon salt

directions

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.