Persillade of ham with mustard sauce

Name: persillade of ham with mustard sauce
Cook time: 40 min
Total time: 280 min
Yield: 4
Cuisine: French
Ingredients: 4 leaves gelatin white; 300 ml chicken bouillon tablet; 250 g farmer's ham slightly thicker slices; 30 g parsley minced meat; 1 el mustard; 4 el creme fraiche; ice cubes

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.

Ingredients

Kitchen Stuff

4 straight glasses (content approx. 125 ml)

Directions

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.
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.
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.
Stir in the mustard and crème fraîche and season with salt and pepper.
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.