Varkenshaas in hamsaus

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1 sjalotje
600 gr varkenshaasjes
zout, peper
75 gr boter
35 gr bloem
31/2 dl melk
1 eetlepel cognac of sherry
1 kuipje Bressot met Ham á 125 gr
10 sprietjes bieslook

Pel en snipper het sjalotje.
Wrijf de varkenshaas in met zout en peper.
Verhit 50 gr boter in een braadpan en bak de varkenshaas in 20 minuten
zachtjes gaar.
Smelt 25 gr boter in een pan en fruit het sjalotje.
Voeg al roerend scheutje voor scheutje de melk toe en blijf roeren tot een
gladde saus ontstaat.
Roer de cognac erdoor en laat de saus ± 3 minuten zachtjes
koken.
Roer de verse roomkaas met de ham voorzichtig door de saus en verwarm de
saus zachtjes tot de kaas is gesmolten.
Snijd de varkenshaasjes in plakken en rangschik deze op 4 warme
borden.
Geef de saus erboven fijn.