Jambon Persille from Tony Bilson's Recipe Book by Tony Bilson
Soften the mirepoix and the garlic in the butter in a generous pot. Add the white wine, water, ham, herbs and peppercorns. Bring to the boil and simmer for one hour. Remove the ham from this court-...
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Cooking tools:
- Pot
- Stove
- Fine-mesh sieve
- Refrigerator
- Tongs
- Spoon
Ingredients
- ½ cup finely-chopped parsley
- ground black pepper
- 2 egg whites
- 350 ml jellied beef stock
- 12 peppercorns
- 1 sprig thyme
- 1 bay leaf
- 350 ml water
- 350 ml Rhine riesling
- 25 g butter
- 2 cloves garlic, crushed
- 150 g mirepoix
- 750 g leg ham in one piece with the skin on
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