Ham with Parsley
Main Dishes • Russian
Description
Ham with parsley
Ingredients
- Champignons 15 oz
- Spanish onions 1 head
- Salted Butter 0 oz
- Olive Oil to taste
- Water 25 fl oz
- Egg white 2 pieces
- Gelatin 5 pieces
- Salt to taste
- Shallot 1 head
- Olive Oil 0 fl oz
- Cooked Ham 15 oz
- Parsley 0 oz
- Capers 0 oz
- Tarragon 1 tablespoon
- Gherkins 0 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare a mushroom broth. Clean the mushrooms and onion. Sauté the finely chopped onion in a mixture of butter and olive oil over very low heat for 3–4 minutes. Add half of the sliced mushrooms and sauté for another 5 minutes. Add water and cook for about 30 minutes. Strain, lightly season with salt, and allow to cool. Pour the nearly cooled broth into a pot. Clarify the broth: chop the remaining mushrooms, mix them in a bowl with the egg whites, and add this mixture to the broth. Bring to a boil, then simmer on very low heat for 10 minutes. Carefully strain the resulting liquid through a sieve lined with a clean cloth. Soak the gelatin in cold water to soften it. Measure out 250 ml of hot broth and stir in the well-drained gelatin. Season with salt or pepper to taste, if necessary. Set aside.
Step 2
Peel and finely chop the shallots. Sauté them in a pot with olive oil over low heat for 3–4 minutes, stirring continuously, without browning. Drain the oil and set the shallots aside for a while. Cut the ham into small cubes, finely chop the herbs, and then dice the gherkins. In a bowl, gently mix the shallots, ham, herbs, capers, and gherkins. Spoon the mixture into molds. Top with the almost cooled mushroom jelly. Place the molds in the refrigerator for 2 hours to allow the jelly to set.
Step 3
Remove the ham from the molds and serve. You can accompany the ham with croutons.
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