Ham In Parsley Gelatin
|Pigs trotters||2 , cleaned, split, and soaked for 24 hr.|
|Water/Beef stock||1 Liter (2 Pint)|
|White burgundy/Dry white wine||300 Milliliter (1/2 Pint)|
|Carrots||2 , sliced|
|Leek||1 , cleaned and sliced|
|Shallots||6 , peeled, finely chopped|
|Ground black pepper||To Taste|
|Cooked ham||1 1⁄2 Pound, cut in to chunks (750 Gram)|
|Parsley||3 Ounce, finely chopped (75 Gram)|
|Garlic||4 Clove (20 gm), peeled, finely chopped|
Place pigs' trotters in a large saucepan.
Add water or stock, wine, carrots, leek, 4 shallots, and seasoning.
Bring to boil, then simmer for about 2 1/2 to 3 hr., or until meat is very tender.
Allow to cool, remove pigs' trotters, and bone meat, making sure to remove tiny bones and gristle.
Chop meat coarsely, and set aside with chopped ham.
Strain cooking liquid.
There should now be about 600 ml / 1 pt/2 1/2 cups left (if more, then boil to reduce).
Add chopped meats, parsley, garlic, and remaining shallots to cooking liquid and simmer for 5 min.
Allow to cool for 30 min.
Spoon the mixture into a clean meatloaf or pate tin.
Press down well, and smooth surface.
Cover with foil, and place in refrigerator to set.
To turn out, place tin in a lukewarm bath for a moment to loosen aspic, and turn out on to a serving dish.
Cut into slices, and serve with French bread as an hors-d'oeuvre.