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6 black peppercorns
1 bay leaf
1 onion, chopped
200 ml/7 fl oz/scant 1 cup milk
100 g/4 oz/0.5 cup butter or margarine
25 g/1 oz/0.25 cup plain (all-purpose) flour
Salt and freshly ground black pepper
75 g/3 oz coarse pate
2.5 ml/4 tsp Dijon mustard
60 ml/4 tbsp double (heavy) cream
8 thick slices of cooked ham
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Method :
Place the peppercorns, bay leaf and onion in the milk in a saucepan, bring
to the boil, remove from the heat and leave to infuse for 30 minutes. Melt
50 g/2 oz/0.25 cup of the butter or margarine, stir in the flour and cook,
stirring, for 1 minute. Strain the flavored milk into the pan, season to
taste and bring to the boil, stirring, until the sauce thickens. Pour into
a food processor or blender. Dice the remaining butter or margarine and
add to the sauce with the pate and mustard. Blend until smooth. Allow to
cool slightly, turn into a bowl and fold in the cream. Use the ham to line
cornet moulds and support them upright, or roll the ham into cornet
shapes. Pipe the mixture into the cornets and chill for 2 hours before
serving. |