Jambon Persille Recipe
Ingredients
| Pork picnic shoulder | 5 Pound | |
| Pork hocks | 2 Pound | |
| Water | 4 Cup (16 tbs) | |
| Dry white wine | 1/2 Bottle (1l) | |
| 1 onion stuck with 2 cloves | ||
| Carrot | 1 , sliced | |
| Celery stalks | 2 , sliced | |
| Peppercorns | 1 Teaspoon | |
| Bay leaf, thyme, parsley | ||
| Vinegar | 1 Tablespoon | |
| 2 envelopes plain gelatine | ||
| Parsley | 1 Cup (16 tbs), chopped | |
Directions
Cover pork shoulder with water and bring to a boil.
Reduce heat and simmer slowly for 1 hour.
Drain.
Fit hocks around the shoulder and add all remaining ingredients except parsley.
Cover and simmer until hocks are very tender.
Cool meat in the stock to reabsorb flavor.
Lift meats out and strain stock.
Chill.
Separate meat and some soft fat from shoulder and hocks.
Leave meat in chunks.
Discard bones, skin and seasonings.
Scrape fat from the stock and boil to reduce to 4 cups.
Taste for seasoning.
Chill until cold but not set and add parsley.
Pack meats into a deep-oiled 8-cup mold or loaf pan and add the stock.
Lift the meat here and there to let the stock fill in any empty spaces.
Weigh if necessary to keep meats even with the stock and chill.
Unmold and garnish with hard-cooked egg.
Reduce heat and simmer slowly for 1 hour.
Drain.
Fit hocks around the shoulder and add all remaining ingredients except parsley.
Cover and simmer until hocks are very tender.
Cool meat in the stock to reabsorb flavor.
Lift meats out and strain stock.
Chill.
Separate meat and some soft fat from shoulder and hocks.
Leave meat in chunks.
Discard bones, skin and seasonings.
Scrape fat from the stock and boil to reduce to 4 cups.
Taste for seasoning.
Chill until cold but not set and add parsley.
Pack meats into a deep-oiled 8-cup mold or loaf pan and add the stock.
Lift the meat here and there to let the stock fill in any empty spaces.
Weigh if necessary to keep meats even with the stock and chill.
Unmold and garnish with hard-cooked egg.
Chef
