Purslain, Green or Golden a la Barbancon

Clean three pounds of the golden purslain; blanch in salted boiling water, drain and finish cooking in some good blond veal stock (No. 423), thickening with a little kneaded butter (No. 579), and adding four ounces of lean cooked ham cut in squares. Dish it up and garnish around with small tartlets prepared in the following manner: Cook some of the purslain in salted water after it has been cleaned; drain and press out all the liquid, then fry it in butter, season and add bred-crumbs and raw egg-yolks. Line some round tartlet molds with thin puff paste (No. 146), fill them with the preparation, strew over grated parmesan and cook in a moderate oven; turn them out to range around the purslain, laying between each one a small marinated purslain stalk dipped in light frying batter (No. 137) and fried to a fine color.