Ecomely

Language

Jambon persillé (parsleyed ham terrine): photo of the dish
Illustrative photo: Arnaud 25 — CC BY-SA 3.0, Wikimedia Commons
Salads & starters

Jambon persillé (parsleyed ham terrine)

Ham cooked in white wine and set in a green parsley aspic: the Burgundian Easter terrine.

  • 50 min
  • 8 servings
  • Medium
  • Moderate
  • Burgundian

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

338 kcal per serving

Protein
29.1 g
Carbohydrates
2.3 g
of which sugars
0.3 g
Fat
21.3 g
of which saturated fat
7.6 g
Fiber
0.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Simmer the broth and wine for 15 min with the shallots; off the heat, stir in the softened gelatin, then the vinegar.
  2. Finely chop the parsley and garlic.
  3. In a terrine, alternate layers of ham and parsley, pressing down, and pour a little aspic over each layer.
  4. Cover with a weight and let set overnight in the fridge; serve sliced with mustard.

More ideas

Roast Leg of Lamb with Flageolet Beans1 h 15 · 6 serv.Berry Easter Pie (Pâté de Pâques berrichon)1 h 40 · 8 serv.Quiche Lorraine50 min · 6 serv.Raclette35 min · 4 serv.Savoyard cheese fondue30 min · 4 serv.Couscous1 h 30 · 6 serv.Paella1 h · 6 serv.Veal blanquette2 h · 6 serv.

Original Ecomely recipe.