Jambon Persillé en Gelée from The Robert Carrier Cookbook by Robert Carrier
Place shin bone, or knuckle of veal with plenty of meat on it, and calf’s feet in a saucepan with bouquet garni, shallots, peppercorns and white wine; add enough water to cover the bones. Bring...
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Cooking tools:
- Saucepan
- Stove
- Spoon
- Mixing bowl
Ingredients
- generous bouquet garni (4 sprigs parsley, 4 sprigs tarragon, 2 bay leaves, 2 sprigs thyme)
- 2 calf’s feet, coarsely chopped
- 1 tablespoon tarragon vinegar
- finely chopped fresh parsley
- 1 shin or knuckle of veal, coarsely chopped
- 4 tablespoons dry white wine
- 2-2½ pounds ham (cut in 1 piece)
- 1 bottle dry white wine
- 4 shallots
- 6 black peppercorns
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