Jambon Persille Recipe
Ingredients
| 1 2-lb. tin Danish ham or left-over ham | ||
| 1 1/2 pints tinned beef consomme | ||
| Dry white wine | 8 Ounce | |
| 3 shallots or small onions | ||
| Tarragon | 2 Teaspoon | |
| 4 short sticks of celery | ||
| Bay Leaf | 1 | |
| Parsley sprigs | 8 | |
| Gelatine | 4 Tablespoon | |
| 2 tablespoons tarragon vinegar | ||
| Parsley | 6 Tablespoon, chopped | |
Directions
Cut a 2-lb. tinned Danish ham, or left-over ham, into smallish chunks.
Put into a glass serving dish.
Simmer only 1 1/4 pints of the tinned consomme, 8 oz. dry white wine, 3 shallots chopped fine, 2 teaspoons tarragon and a bouquet garni made of 4 short sticks of celery, 8 sprigs of parsley and 1 bay leaf tied together, for 1/2 hour.
Remove bouquet garni and strain through a cheesecloth.
Soak 4 tablespoons gelatine in the remaining 1/4 pint of cold consomme.
After 5 minutes, heat to dissolve and add to the strained hot consomme.
Add 2 tablespoons tarragon vinegar.
Pour over the ham enough consomm6 to half cover it.
Put rest of consomme in the refrigerator until it starts to thicken.
Stir in 6 tablespoons finely chopped parsley and pour over ham.
Put in refrigerator overnight.
In France, this is always served at table in a glass bowl, and cut into slices there.
Serve it with a green salad, such as Salad Pitoeff.
and Baked Potatoes.
Put into a glass serving dish.
Simmer only 1 1/4 pints of the tinned consomme, 8 oz. dry white wine, 3 shallots chopped fine, 2 teaspoons tarragon and a bouquet garni made of 4 short sticks of celery, 8 sprigs of parsley and 1 bay leaf tied together, for 1/2 hour.
Remove bouquet garni and strain through a cheesecloth.
Soak 4 tablespoons gelatine in the remaining 1/4 pint of cold consomme.
After 5 minutes, heat to dissolve and add to the strained hot consomme.
Add 2 tablespoons tarragon vinegar.
Pour over the ham enough consomm6 to half cover it.
Put rest of consomme in the refrigerator until it starts to thicken.
Stir in 6 tablespoons finely chopped parsley and pour over ham.
Put in refrigerator overnight.
In France, this is always served at table in a glass bowl, and cut into slices there.
Serve it with a green salad, such as Salad Pitoeff.
and Baked Potatoes.
Chef
