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Jambon Persille

Chef.Foodie's picture
  Danish ham/Left over ham 2 Pound
  Beef consomme 1 1⁄2 Pint
  Dry white wine 8 Ounce
  Shallots/Small onions 3
  Tarragon 2 Teaspoon
  Celery sticks 4
  Bay leaf 1
  Parsley sprigs 8
  Gelatin 4 Tablespoon
  Tarragon vinegar 2 Tablespoon
  Parsley 6 Tablespoon, chopped

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.

Recipe Summary

Difficulty Level: 
Very Easy

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Jambon Persille Recipe