Jambon Persillé (Ham in Parsley Aspic) - French Recipe

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Jambon Persillé (Ham in Parsley Aspic)

🌍 French, France / Burgundy Difficulty: ●●●○○



Ingredients

  • 800g cooked ham (chunked)
  • 1L white wine aspic (stock + gelatin)
  • 1 bunch flat-leaf parsley (blanched, chopped)
  • tarragon
  • shallots

Method

  1. Mixing — Mix ham with parsley + tarragon.
  2. Packing — Pack into mold; pour over aspic.
  3. Refrigerating — Refrigerate until set; slice.


Tags: cooked ham, white wine aspic, flat-leaf parsley, tarragon, shallots · Source: Observatory Recipe Research Kitchen

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