JAMBON PERSILLé

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Jambon Persillé image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 2h

Yield 8 to 12 servings

Number Of Ingredients 13

4 cups chicken stock
1 1/2 cups dry white wine
1 onion stuck with 2 cloves
1 bay leaf, 1 sprig parsley, 1 sprig thyme, tied together
1 teaspoon black peppercorns
1 stalk celery, with leaves
1 pound spareribs
1 2-pound piece of boiled ham, preferably jambon de Paris
2 large garlic cloves
2 shallots
1 cup, packed, flat-leaf parsley leaves
Fine sea salt and freshly ground black pepper
2 packets plain gelatin

Steps:

  • Place stock, wine, onion, tied herbs, peppercorns and celery in a pot. Add spareribs, and simmer 1 hour. Remove meat and reserve for another use. Strain broth into a container and refrigerate overnight.
  • Dice half the ham, including all fat. In a food processor, pulse ham, garlic, shallots and parsley just to mince. Season with salt and pepper. Cut remaining ham into matchsticks about 1/4-inch wide and an inch long.
  • Remove all fat and sediment from broth. You should have about 2 cups. Soften gelatin in 1/3 cup cold water. Place broth in a saucepan, add gelatin and simmer just to dissolve. Mix half the broth with minced ham and spread a third of this mixture in a 6-cup loaf pan. Add half the ham sticks, arranging them across width of pan. Cover with some remaining broth. Repeat, ending with a layer of minced mixture. Pour all remaining broth on top. Cover with foil.
  • Heat oven to 275 degrees. Cook 40 minutes. Allow to cool, then refrigerate until firm, at least 6 hours. Unmold and serve in slices.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 1232 milligrams, Sugar 3 grams, TransFat 0 grams

MD Sahriar
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This was my first time making jambon persillé and it turned out really well. I followed the recipe exactly and it was easy to follow.


Dalim Sk
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I've made this recipe several times now and it always turns out great. It's a real crowd-pleaser.


Jennifer Thomas
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This recipe is a bit time-consuming, but it's definitely worth it. The finished product is so delicious.


Malik ZAiBi
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I made this for a party last weekend and it was a huge hit! Everyone loved it.


Jan Cash
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This is the best jambon persillé I've ever had! The flavors are so rich and complex, and the texture is perfect. I will definitely be making this again and again.


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