Ham-champignonragoût

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100 gr ham
50 gr champignons
60 gr boter
70 gr bloem
2 dl vleesbouillon
1/4 dl melk
1/4 dl slagroom

Maak een blanke roux van de boter en de bloem en laat die afkoelen.
Snijd de champignons in dunne schijfjes en blancheer die in een pannetje
met water en wat citroensap (daardoor blijven ze mooi van kleur).
Snijd de ham in Kleine blokjes.
Breng de bouillon en de melk aan de kook en voeg een beetje hiervan aan de
roux toe.
Roer alles glad en voeg dan de rest toe.
Maak er een gladde massa van en breng die nog even aan de kook.
Meng er de ham, de champignons en de slagroom door en laat alles nog even
koken.
Breng de ragoût eventueel met zout en peper op smaak.