ReceptnaptárJambon persillé (Burgundy parsleyed ham in aspic)
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Bring the stock to the boil with the white wine and garlic and infuse for 20 minutes.
- Soak the gelatine in cold water, then stir it into the hot stock until dissolved.
- Season with a little wine vinegar and let it cool until lukewarm.
- Layer the ham cubes in a dish with plenty of chopped parsley and pour over the lukewarm stock.
- Let it set in the fridge for at least 4 hours, ideally overnight, and serve in slices.
A Receptnaptár original recipe. Calories and protein are estimated.
Similar recipes
- Callos (Madrid-Style Tripe Stew) · Spanish & Portuguese
- Beef Stew "Carne al desarreglo" · Spanish & Portuguese
- Bœuf bourguignon (Burgundy beef stew) · French
- Saltimbocca alla romana · Italian
- Rabo de Toro (Bull's Tail Stew in Red Wine) · Spanish & Portuguese
- Ham Cutlets · Hungarian
More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings