Ham Cornets Filled with Vegetable Mayonnaise
|Rice||7 Ounce (200 Gram)|
|Peas||4 Ounce (100 Gram)|
|French beans||4 Ounce (100 Gram)|
|Emmenthal cheese||4 Ounce (100 Gram)|
|Cooked ham slices||4|
|Mayonnaise||90 Milliliter (6 Tablespoon)|
1. Cook the rice in boiling water for 15 minutes or until tender. Drain and rinse under hot running water.
2. While the rice is cooking, shell the peas; wash, top, tail and dice the French beans; peel and dice the turnips and carrots. Cook the vegetables for 15 minutes (10 minutes in a pressure cooker) in boiling salted water. They should still be crisp. Drain.
3. Dice the cheese. In a bowl, mix together the vegetables, rice, mayonnaise and cheese. Season to taste.
4. Lay a slice of ham on a dish, spoon a quarter of the vegetable mixture down the centre and roll up. Repeat with the remaining slices of ham. Place some lettuce leaves on a serving dish and top with ham cornets. Garnish with halved tomatoes sprinkled with parsley.