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Jennifer M
Persillade of ham with mustard sauce
A tasty French recipe. The starter contains the following ingredients: meat, gelatin white, chicken broth (tablet), pork ham (slightly thicker slices), parsley (ground beef), coarse mustard, crème fraîche and ice cubes.
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Ingredients
Directions
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Soak the gelatine leaves for 5 minutes in a bowl with plenty of cold water. Bring the stock to a boil in a pan, add salt and pepper to taste. Remove the pan from the heat.
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Squeeze the gelatine well and dissolve the leaves in the broth while stirring. Put the pan in a container with water with a few ice cubes. Stir occasionally so that the broth cools down quickly.
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In the meantime, cut the ham into thin strips. Stir when the stock has cooled down - but not yet stiff - the ham and parsley through it. Wait until the stock starts to gel and then scoop everything into 4 small glasses. Let the persillade stiffen in the refrigerator for at least 4 hours.
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Stir in the mustard and crème fraîche and season with salt and pepper.
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Use the fingers to loosen the sides of the press drawer. Place a plate on a glass and turn them together. Spoon the mustard crème fraîche on top and next to it. Delicious with lamb's lettuce and toasted bread.
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Nutrition
150Calories
Sodium28% DV680mg
Fat15% DV10g
Protein28% DV14g
Carbs0% DV1g
Fiber4% DV1g
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